Winter 2023

Xanthe Gladstone’s Garden Shakshuka

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Serving: 2 people

Cook Time: 20 minutes


New Maldon Sea Salt Flakes packaging green SEA SALT FLAKES 250g

1 white onion

2 garlic cloves

1/2 tsp smoked paprika

2 x 400g tinned tomatoes

1 tbsp sherry vinegar

A pinch of Maldon Salt

Cracked black pepper

4 free range eggs

A handful of parsley for garnishing


For this Shakshuka dish, I’m using eggs from my hens, and cooking it over live fire, but this can just as easily be made on the hob at home.

  1. Finely slice a white onion, add a pinch of Maldon Salt and cook until softened.
  2. Add chopped garlic, cloves, smoked paprika, tinned tomatoes, sherry vinegar, pepper and another sprinkle of Maldon Salt.
  3. Reduce the tomatoes slightly. At this point you could also add other veg like chestnut mushrooms or finely chopped courgettes but on this occasion, I’m keeping it simple.
  4. Using the back of a spoon, make small divots in the tomato sauce for the eggs, cover, and leave to cook on the coals or place into the oven until the eggs are cooked.
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