Shakshuka with Mild Hungarian Paprika Salami


Serves 2

200g sliced sticks of The Hungarian Artisan Co. Mild Hungarian Paprika Salami

  • 1 tbs olive oil
  • 1 onion, finely diced
  • 4 garlic cloves, crushed
  • 1 red capsicum, diced
  • 1 tbs Harrissa paste
  • 1 tsp ground cumin
  • 2 tins chopped tomatoes
  • 2 tbs tomato paste
  • 4 eggs


  • Preheat the oven to 180ºC.
  • Heat the oil in a large heavy bottomed saucepan.
  • Sauté the onion and garlic with the salt until soft.
  • Add the capsicum and cook for a minute.
  • Add the harissa paste and the cumin.
  • Cook for another minute then add the tinned tomatoes and paste.
  • Mix well and lower heat to simmer for 25minutes until the capsicum and onion is soft.
  • Spoon the tomato mixture into two small oven proof serving dishes.
  • Make two little wells in the mixture and into those crack the eggs.

Bake in the oven for 5-8 minutes until the egg is set to your liking.

Serve with a little fresh coriander and some crusty bread.

beautifully artisan, hand crafted to perfection.