Shakshuka on Toast
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Shakshuka on Toast

with Greek Style Cheese and Parsley

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.



serving amount

2 unit(s)


(Contains Cereals containing gluten)

1 unit(s)

Bell Pepper

(May contain Celery)

1 bunch(es)

Flat Leaf Parsley

100 grams

Greek Style Salad Cheese

(Contains Milk)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

Not included in your delivery

1 tsp


2 unit(s)



Nutritional information

Energy (kJ)2148 kJ
Energy (kcal)513 kcal
Fat19.7 g
of which saturates9.9 g
Carbohydrate59.4 g
of which sugars17.3 g
Protein24.9 g
Salt3.99 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Medium Saucepan
Large Frying Pan



a) Boil a half-full kettle. Pour the boiled water into a medium saucepan and bring to a boil. Boil the eggs (see pantry) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.

b) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.

c) Roughly chop the parsley (stalks and all).

d) Halve the ciabatta.


a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once the oil is hot, add the pepper and season with salt and pepper. Fry until just soft, 3-4 mins. Continue to stir while it cooks.

c) Add the finely chopped tomatoes, sugar (see pantry for amount) and three quarters of the parsley to the pan, stirring until piping hot, 1-2 mins.


a) Toast the ciabatta halves in your toaster until golden and crumble the Greek style salad cheese into small pieces.

b) Remove the eggs from their shells and cut them in half vertically.

c) Place the toasted ciabatta halves on your serving plates and top with the tomato sauce. Sprinkle over three quarters of the Greek-style salad cheese and remaining parsley.

d) Place half an egg on each piece of ciabatta and sprinkle over the remaining parsley and Greek style salad cheese to finish.