Creamy Shakshuka

Adding creamy richness to shakshuka takes this classic dish to new heights. Smeared generously on perfectly toasted sourdough, there are precious few other things that could challenge this king of brunch.

Creamy Shakshuka
10 mins 30 mins 10


  • 25kg Kerrymaid Buttery
  • 2 Red onions, diced
  • 1 Chilli, deseeded and diced
  • 2 Garlic cloves, sliced
  • 2 Tins crushed tomatoes
  • Small bunch of coriander, stalks and leaves chopped separately
  • 100ml Kerrymaid Single
  • 80g Spinach, washed
  • 1tsp Caster sugar
  • Salt and pepper
  • Red wine vinegar, dash
  • 4 Eggs
  • 40g Feta, crumbled
  • Half a sourdough loaf, sliced and toasted
  • Drizzle of olive oil


  1. Melt the Kerrymaid Buttery in a heavy bottomed pan with a lid. Fry onions, chilli and garlic until soft and tender. Add tomatoes and coriander stalks. Cook down for 10-15 minutes on a medium heat.

  2. Add the Kerrymaid Single and stir well. Reduce to required consistency and stir in spinach.

  3. Taste and add sugar, salt and vinegar as required. Make 4 hollows in the sauce and carefully crack in the eggs.

  4. Place lid on pan, reduce heat to low and cook for 4-5 minutes. Check the eggs (looking for a just-cooked wobble and liquid yolks) and remove from the heat. Sprinkle over crumbled feta and season with salt and pepper

  5. Toast the sourdough and drizzle with olive oil, serve with the shakshuka in the pan.


  • Optional: Add depth with warm spices like coriander seed, cumin and turmeric. Play with the heat levels in the sauce with chilli varieties, or finish with a generous drizzle of hot sauce.


  • Egg
  • Dairy
  • Wheat