Shakshuka Served With Velvet Cloud Sheep's Yogurt

Shakshuka Served With Velvet Cloud Sheep's Yogurt


This particular dish is a Middle Eastern style tomato, roast pepper & paprika stew… with eggs and sheep’s yogurt. It makes a really tasty breakfast, brunch, lunch or tea. The photo is by Café Rua in Castlebar,  famous for their good food, and support of small artisan food producers.

  • 1 tbsp  olive oil
  • 2 red onions chopped
  • ½ a red and ½ yellow pepper chopped
  • 1 red chilli deseeded and finely chopped
  • 1 garlic clove chopped
  • small bunch coriander stalks and leaves chopped separately
  • 2 cans cherry tomatoes
  • 1 tsp caster sugar
  • 4 eggs
  • 200g Velvet Cloud sheep’s yogurt


Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic, peppers and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.

Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Drizzle the Velvet Cloud sheep’s yogurt all around the dish and then scatter with the coriander leaves and serve with crusty bread.

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