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Rose Harissa Pesto Shakshouka

Prep 10 minutesCooking 1 hour4 people

Shakshuka is a breakfast favourite among trendy brunch spots, now you can make it at home for yourself, using our Rose Harissa Pesto to add a subtle hint of spice and flavour. Add more or less eggs depending on how many people you are serving – general rule is two eggs per person.


1 hour

Brunch Recipes

Breakfast Recipes

Middle Eastern

Gluten Free Recipes

Egg Recipes




25ml Early Harvest Olive Oil

2 Onions

1 Green Pepper

1 Red Pepper

1/2 Jar Rose Harissa Pesto

2 x 400g Tins Chopped Tomatoes

6 or 8 Eggs


Plain Yoghurt

Spring Onions or Crispy Onions



  1. Roughly chop the onions and peppers and fry on a medium heat in the oil in a pan until softened and lightly coloured. Add the Rose Harissa Pesto and chopped tomatoes and cook out the sauce for 10 minutes, season with salt and a teaspoon of sugar if required.
  2. Preheat oven to 200 degrees. Transfer the hot sauce to a large oven proof dish that will fit the required number of eggs. Sprinkle the crumbled feta over the sauce then make some little “nests” in the sauce with a spoon and crack the eggs into them.
  3. Place in the centre of the oven and cook until the whites are set, around 15 minutes. Cover with yoghurt, onions and chopped coriander and serve.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.