Shakshuka with Native Bush Tomato & Aniseed Myrtle served with Grilled Saltbush & Goats Cheese Sourdough

Shakshuka may very well be at the apex of eggs for breakfast, lunch and dinner recipes. This one-skillet dish of eggs baked in a rich tomato and red pepper sauce is traditionally spiced with cumin, paprika and cayenne pepper. It’s a quick and easy recipe that starts on the cooktop and is finished in the oven – with freshly cracked eggs gently nestled and baked in the sauce. As with all our recipes, this one strays from the more traditional renditions with the addition of our na- tive Bush Tomato and Aniseed Myrtle and is served with delicious grilled Saltbush infused goat’s cheese sourdough.

  1. Heat oven to 200°C. Heat oil in a large skillet over medium-low. Add onion and
  2. capsicum and cook over low heat until soft. Add garlic and cumin and cook for 1 to 2 minutes.
  3. Add tomatoes, balsamic, water, sugar, finely ground TASC native Aniseed Myrtle and Bush Tomato and paprika. Cover and cook over low-medium heat until sauce has thickened, approximately 15 minutes. Season with sea salt and TASC Mountain Pepperberry
  4. Gently crack eggs over simmering hot tomato sauce and transfer to pre-heated Bake until eggs are just set, 7 to 10 minutes.
  5. In a small bowl, combine TASC Old Man Saltbush and goats cheese. Toast sourdough and spread with goats feta. Place under hot grill and cook until cheese is melted and golden on
  6. Remove Shakshuka from oven and sprinkle with
  7. Serve immediately with grilled Saltbush and goats cheese


Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie

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