Shakshuka
★★★★★ Rating

Shakshuka

Shakshuka is a cozy one-pan dish of eggs gently poached in a vibrant tomato sauce with olive oil, spinach, onion, and garlic, brightened with cumin and antioxidant turmeric. Our SU FIRE take skips the bread entirely: instead, we finish with a generous handful of SU FIRE nuts for clean crunch, extra fullness, and a natural protein boost. The sauce simmers until rich and slightly sweet, the eggs set with runny yolks, and the nuts add crunchy texture in every bite. Garnish with fresh herbs and a drizzle of good olive oil; add feta. Born in North Africa and loved across the Middle East—this is SU FIRE’s feel-good, bread-free shakshuka.

FEEDS:
2
TAKES:
35 minutes

Ingredients

  •  2 small onions (1 red, 1 white), finely chopped
  •  1 small bulb of garlic, finely chopped
  •  6 medium tomatoes, chopped
  •  1 fresh bunch of parsley, chopped
  •  1 fresh bunch of coriander, chopped
  •  1–2 bird’s eye chillies (choose your spice level)
  •  1 small bag of spinach or any leafy greens
  •  1 tablespoon ground cumin
  •  1 small piece of fresh turmeric, grated
  •  Zest of 1 frozen lemon (grated)
  •  Cracked black pepper
  •  Maldon sea salt crystals
  •  4–5 free-range eggs
  •  Feta cheese (crumbled)
  •  Olive oil
Garnish
  •  40g SU FIRE NUTS
  •  Extra parsley & coriander
  •  Chives
  •  Oregano
Ingredients image
ADD TO BAG

Method

Prep the base
  1. Wash all vegetables. Chop the onions, garlic, tomatoes, parsley, and coriander. Set aside.Cook the onions
  2. Heat olive oil in a wide pan. Add the onions, cumin, and chilli.
  3. Tip: Cumin is rich in iron, and vitamin C from chilli helps your body absorb it better.Add the turmeric
  4. Stir in the grated turmeric. Boost its benefits by adding cracked black pepper.Build the sauce
  5. Once onions soften, add garlic followed by tomatoes. Lower the heat and let the mixture cook into a thick sauce. Add a drizzle of olive oil if needed. Season with Maldon salt, oregano, parsley, and coriander.Add the greens & lemon zest
  6. Stir in spinach or leafy greens. Grate in the frozen lemon zest.
Cook the eggs
  1. Use a spoon to make 4–5 small wells in the sauce. Crack an egg into each well. Crumble feta on top with your hands, then sprinkle with oregano.Finish
  2. Cover the pan and cook until the eggs are just set with runny yolks, and the feta has softened.
Serve & Garnish
  1. Sprinkle with fresh herbs. Crush SU FIRE NUTS by hand and scatter over the top.
  2. Dip the mega-crunchy SU almonds and walnuts straight into the golden egg yolks.
Recipe Note

Tip: Freezing lemons makes zesting easier and gives spinach’s iron a vitamin C partner for better absorption.

Protein Hack: Who needs bread?

🔥 Fuel up with protein, crunch, and spice - Get fired up with SU FIRE NUTS!