Shakshuka Eggs with Cottage Cheese
Serves: 6 PeopleBring a little Sunday Brunch inspiration to your kitchen with this vibrant Shakshuka Eggs with Cottage Cheese recipe, made with St. Ewe eggs. As the Official Egg Partner of Sunday Brunch, we're proud to share recipes that celebrate the versatility of great eggs, from comforting weekday breakfasts to memorable weekend brunches.
Featuring perfectly cooked Rich Yolk eggs nestled in a rich tomato sauce infused with cumin, smoked paprika and sumac, this Middle Eastern-inspired dish is packed with bold flavour. Creamy cottage cheese adds a deliciously fresh contrast, while parsley, hot sauce and toasted sourdough make it a brunch-worthy centrepiece that's perfect for sharing.
Originally featured as part of our ongoing Sunday Brunch partnership, this recipe showcases how a handful of simple ingredients can be transformed into a colourful, flavour-packed dish. Whether you're gathering friends around the table, enjoying a leisurely weekend breakfast, or looking for new Sunday brunch recipe inspiration, this easy shakshuka is guaranteed to become a favourite.
As seen on Sunday Brunch. Made with St. Ewe Rich Yolk eggs.
Instructions
- - Step 1Heat a large ovenproof frying pan or shallow casserole dish over a medium-low heat. Add the sliced onion and red pepper and cook gently for 12 to 15 minutes, stirring occasionally, until softened and beginning to caramelise. Add the garlic and cook for a further 1 to 2 minutes until fragrant.
- - Step 2Stir in the cumin, smoked paprika, chilli flakes and sumac, cooking for 30 seconds to toast the spices and release their flavour. Pour in the chopped tomatoes, season generously with salt and pepper, then simmer gently for 10 minutes until the sauce has thickened slightly.
- - Step 3Using the back of a spoon, make six small wells in the tomato mixture. Crack an egg into each well, then cover the pan with a lid and cook for 6 to 8 minutes, or until the egg whites are set but the yolks are still soft and runny.
- - Step 4Remove from the heat and spoon over the cottage cheese. Finish with a scattering of fresh parsley and a drizzle of hot sauce.
- - Step 5Serve immediately with toasted sourdough for dipping into the rich tomato sauce and runny Rich Yolk egg yolks. Enjoy!
Ingredients
- 6 Rich Yolk Egg
- 1 Red Onion Finely Chopped or Sliced
- 1 Red Pepper Finely Chopped or Sliced
- 3 Garlic Clove Finely Chopped or Sliced
- 2 tsp. Cumin
- 2 tsp. Smoked Paprika
- 1 tsp. Chilli Flakes
- 1 tsp. Sumac
- 800 grams Chopped Tomatoes
- 150 grams Cottage Cheese
