Autumn Eggs Recipe by Jan Harwood of Margaret River Free Range Eggs.

Often referred to as a ‘Northern African’ dish, the Israelis’ claims this as their own. Not wanting to escalate Middle East tension I have just called this Autumn Eggs. The biggest difference with the Israel version is that the egg whites are slowly stirred though the sauce while cooking –taking care not to disturb the yolks. This version is yummier in my opinion but not so nice to look at!

A popular Passover dish it is also gluten free and vegetarian. It CAN be dairy free. Shakshuka is a rich and spicy tomato sauce in which eggs are poached and this is served with herbs and usually chick peas, cheese (Feta or Haloumi) and or spinach. Other additions are often olives, sausage.

You can make this at any time of the year (substitute 2 cans of tomatoes in winter) and eat it at any time of the day but the beauty of making this in Autumn is that the tomatoes and capsicum are at their peak ripeness, cheapest and they make the sauce sing .We make large quantities of this sauce and freeze it in small quantities so that Shashuka can be made quickly at any time.


Serves 4 persons

4 to 8 Margaret River Free Range Eggs
1 brown onion diced finely
¼ cup olive oil
1 Kg / about 8 very ripe tomatoes diced
½ cup water
¼ cup Tomato paste (optional)
1 very red capsicum diced or sliced
1 very red chilli deseeded, diced finely
2 garlic cloves
½ tsp each of cumin powder, seed, tumeric, paprika, black pepper and salt.
1 Tb honey and 1 Tb of vinegar (optional)
100g of spicy sausage Margaret River Free Range Chicken Chorizo is best!

And / Or

100g of cooked chick peas
100g of Feta crumbled or Haloumi diced (optional)
½ cup of finely diced parsley and coriander
1 cup or handful of washed spinach, chard or silver beet


If you start with a cast iron skillet the whole process can be done in the pan .Otherwise you can make the sauce in a wok or fry pan and then place the sauce and eggs into individual ramekins or a casserole dish to bake in the oven.

shakshukaLightly fry the onion in the olive oil and before it browns add the rest of the ingredients EXCEPT the fresh herbs, spinach and cheese. “Boil gently” stirring occasionally.

Turn the heat down to low, stir in the spinach and adjust the moisture content if necessary.

You MAY need to add some water if the tomatoes aren’t juicy enough.

Then make 4 or eight little wells in the sauce and crack the eggs into each of them.

Place a lid on the skillet and cook on low for 5 minutes (the eggs are traditionally VERY runny but you can increase the time if you prefer your eggs … Firmer).

Remove Pan from the heat and sprinkle with fresh herbs and cheese.

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