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Lyndey Milan's shakshuka

Preparation time
10 mins
Cooking time
26 mins


2 tbsp (40ml) extra virgin olive oil

1 brown onion, roughly chopped

1 red capsicum, cut into strips

1 yellow capsicum cut into strips

4 cloves garlic, finely chopped

1–2 long red chillies, chopped, (optional, to taste)

2 tsp ground cumin 

1 tsp ground coriander

1 tbsp sweet paprika

800g very ripe tomatoes, chopped into 2cm dice

Sea salt and freshly ground black pepper

4 free-range eggs

½ cup labneh or feta cheese, crumbled (optional)

2 tbsp chopped coriander

Pita bread, grilled or toasted, to serve


1. Heat olive oil in a large fry pan over medium heat. Add onion and capsicum and cook, stirring occasionally until soft but not brown, approx 5 minutes. Add garlic, cumin, ground coriander and paprika and cook, stirring frequently until garlic is soft, approx. 2 more minutes.

2. Add tomatoes and ½ cup water, stir well, bring to the boil, stirring, then reduce heat and simmer, stirring occasionally for 15 minutes or until sauce-like. Add a little more water if too dry. Taste and season. 

3. Make four indents in the simmering sauce with the back of a spoon and break an egg into each. Cover with a lid and gently simmer for 3-4 minutes or until the egg whites are set and the yolks still runny or cooked as desired. Add the cheese for the last 2 minutes.

4. Sprinkle over coriander and serve with toasted pita bread, if desired.

Variations: For meat lovers, add bacon, chorizo or spicy sausage with the capsicum.

Wine match: Rosé or Tempranillo.

Preparation time
10 mins
Cooking time
26 mins


Two Blues Sauvignon Blanc 2014
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