Shakshuka met garnalen

Shakshuka with shrimps


Delicious shakshuka with shrimp, prepared with The Spice Club shakshuka spice mix, beef tomatoes, peppers and eggs. Perfect served with toasted baguette for a tasty meal.


4 persons

  • 2 tablespoons of olive oil
  • 3 cloves garlic, minced (about 3 teaspoons)
  • 225 grams of medium shrimp, peeled and deveined
  • salt and black pepper to taste
  • 1 medium onion, diced
  • 1 can of diced tomatoes (400ml)
  • 1 green pepper, stemless, seeded and diced
  • 2 tablespoons tomato paste
  • 4 teaspoons The Spice Club shakshuka spice mix
  • 120 ml warm water
  • 4 large eggs
  • Toasted baguette, for serving
  • the spice club topping (optional for garnish)


Step 1: Fry Shrimp

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add the minced garlic and shrimp. Sprinkle with salt and pepper to taste.
  • Cook the shrimp until pink and cooked through, about 3-4 minutes. Remove the shrimp from the pan and set aside.

Step 2: Fry vegetables

  • Add the remaining tablespoon of olive oil to the same pan.
  • Add the diced yellow onion, beef tomatoes and green pepper.
  • Sauté the vegetables until they begin to soften, about 5-7 minutes.

Step 3: Add sauces

  • Add the tomato puree, diced tomatoes and The Spice Club shakshuka spice mix to the pan.
  • Stir well and fry for another 2 minutes.
  • Add the warm water and stir well to form a sauce.

Step 4: Add eggs

  • Make four wells in the sauce and break an egg into each well.
  • Reduce the heat to low, cover the pan and simmer the eggs for 5-7 minutes until the whites are set but the yolks are still soft.

Step 5: Serve

  • Add the fried shrimp back to the pan and let them warm up in the sauce.
  • Serve the shakshuka with shrimp straight from the pan, together with toasted baguette. Garnish with the spice club topping

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