Marmite Shakshuka
Prep
10 min
Cook
20 min
Serves
4-5
Skill
Vegetarian
Prep
10 min
Cook
20 min
Serves
4-5
Skill
A rich tomato-pepper base spiked with garlic, and a spoonful of Marmite for extra umami depth. Finished with soft eggs, fresh herbs, and a glossy Marmite drizzle over the top.
Ingredients
For the Shakshuka
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 red capsicum, finely diced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp Marmite
- 1 can (400 g) crushed tomatoes
- ½ cup water or veggie stock
- Salt and pepper, to taste
- 4–6 eggs
For the Marmite Drizzle
- 1 tbsp Marmite
- 1 tbsp hot water
- 1 tsp honey
- 1 tsp olive oil
For Serving
- Fresh parsley or coriander
- Toasted wholemeal sourdough or pita
- Feta (optional)
Method
- Build the Base - Heat the oil in a wide pan. Add the onion and capsicum and sauté until soft and sweet. Add garlic and cook for another minute.
- Add the Spices - Stir in paprika and cumin, to bloom the spices.
- Melt in the Marmite - Add the tablespoon of Marmite and let it melt into the vegetables. It will give the base a deep, savoury richness.
- Add Tomatoes and Simmer - Pour in the crushed tomatoes and water/stock. Season lightly. Simmer for 10 to 15 minutes until thick and saucy.
- Add the Eggs - Use a spoon to make little wells. Crack in the eggs. Cover with a lid and cook on low until the whites are set but the yolks are still soft.
- Make the Marmite Drizzle - Whisk together Marmite, hot water, honey, and olive oil. Adjust with more/less hot water to get a nice pourable consistency.
- Serve - Spoon the shakshuka into bowls, drizzle generously with the Marmite sauce, and finish with herbs and feta
Tips
ADD INS/SWAPS
- Add spinach or kale in the last few minutes for extra colour and fibre.
- Serve with toasted wholemeal sourdough for brunch vibes, or turn it into a dinner dish with a hearty grain like brown rice or quinoa.
For the Shakshuka
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 red capsicum, finely diced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp Marmite
- 1 can (400 g) crushed tomatoes
- ½ cup water or veggie stock
- Salt and pepper, to taste
- 4–6 eggs
For the Marmite Drizzle
- 1 tbsp Marmite
- 1 tbsp hot water
- 1 tsp honey
- 1 tsp olive oil
For Serving
- Fresh parsley or coriander
- Toasted wholemeal sourdough or pita
- Feta (optional)
- Build the Base - Heat the oil in a wide pan. Add the onion and capsicum and sauté until soft and sweet. Add garlic and cook for another minute.
- Add the Spices - Stir in paprika and cumin, to bloom the spices.
- Melt in the Marmite - Add the tablespoon of Marmite and let it melt into the vegetables. It will give the base a deep, savoury richness.
- Add Tomatoes and Simmer - Pour in the crushed tomatoes and water/stock. Season lightly. Simmer for 10 to 15 minutes until thick and saucy.
- Add the Eggs - Use a spoon to make little wells. Crack in the eggs. Cover with a lid and cook on low until the whites are set but the yolks are still soft.
- Make the Marmite Drizzle - Whisk together Marmite, hot water, honey, and olive oil. Adjust with more/less hot water to get a nice pourable consistency.
- Serve - Spoon the shakshuka into bowls, drizzle generously with the Marmite sauce, and finish with herbs and feta
Tips
ADD INS/SWAPS
- Add spinach or kale in the last few minutes for extra colour and fibre.
- Serve with toasted wholemeal sourdough for brunch vibes, or turn it into a dinner dish with a hearty grain like brown rice or quinoa.