Easter Shakshuka Baked Eggs



  • 6 Eggs 

  • 1 Jar HFM roasted tomato sauce 

  • 275g Haloumi cheese 

  • 1 Tin butter beans ( 275g )

  • 1 Jar artichoke hearts

  • 6 slices sourdough 

  • ¼ bunch coriander 

  • 1 tsp Spanish spice mix 

  • Salt + Pepper to taste

  • Preheat oven to 200°



  1. In a large pan on your stovetop, pour in the tomato sauce and sprinkle in the Spanish spice mix. Bring to the boil and turn down to simmer.

  2. Drain the butter beans and add to the pan. Meanwhile, pick the coriander leaves and finely chop the stalks. Add the stalks to the sauce, stirring well.

  3. Crack the eggs into the sauce. Transfer the pan into your preheated oven, cooking for approx 10min.

  4. Whilst the eggs are cooking in your oven, cut the halloumi into 1cm thick rectangles and in a frying pan on high heat, drizzle in olive oil, and pan fry the slices for 2 min on each side. Once out of the pan, tear apart into a crumble. 

  5. Place the slices of sour dough or the bread of your preference in the toaster.

  6. Remove your eggs from the oven, sprinkling over the halloumi chunks, a few sliced up artichoke hearts and coriander leaves. 

  7. Serve hot with fresh toast and enjoy!


Serves: 6

Prep & cook time: 25 min

Recipe and photography by Bonnie Coumbe. Visit her site here & Instagram here. Styling by Lauren Miller. Visit her site here & Instagram here. 

Ingredients for Easter Shakshuka Baked Eggs

Fresh Herbs Coriander Bunch

$0.99 ea

Capriccio Butter Beans 400g

$0.99 ea

Sandhurst Wholes Artichokes Hearts in Brine 280g

$3.99 ea

Bills Organic Medium Rye Sourdough 620g

$7.99 ea