Spicy Olive Shakshuka

Fragata OlivesFragata Pimiento Piquillo Peppers


  • 1/2 pack Fragata Garlic & Thyme pitted Olives
  • 2 slices Fragata Pimiento Piquillo Peppers
  • Tbsp Tomato puree
  • Small red onion
  • 2 cloves garlic
  • 2 slices Fragata Roasted red pepper
  • 150g chestnut mushrooms
  • 3 free range eggs
  • Handful fresh basil
  • Salt and pepper to taste
  • Red pepper flakes to taste
  • Olive oil for cooking


  1. Finely dice the red onion and garlic and heat these in a frying pan with a little olive oil. Saute over medium heat until softened and fragrant.
  2. Slice the red peppers and mushrooms and add these to the pan also, along with the chopped tomatoes and half a can of water. 

  3. Reduce the heat to a simmer. 

  4. Season to taste with salt, chilli flakes and pepper and add in the tomato puree. 

  5. Once the sauce has started to thicken and reduce down, stir through the olives and some fresh basil leaves. 

  6. Make three wells in the sauce and crack the eggs into each. Cook for a few minutes, then place the pan under the grill to cook the top of the eggs. You want the yolks to still be runny. (make sure to use a pan safe for oven use)

  7. Serve with some slices of chunky bread for dipping and enjoy!