Spicy shakshuka

Getting your protein fix in the morning doesn't have to mean a disappointing shake or dry scrambled eggs. This shakshuka recipe from chef Gizzi Erskine packs eggs in a hearty spiced tomato sauce, topped off with simple homemade labneh for an extra calcium boost.


Why is this great for runners?

Skyr is Icelandic style yoghurt that contains a massive 11g protein per 100g serving to rebuild your muscles after pounding the pavements. It's also a great source of calcium to protect your bones.

Eggs contain all nine essential amino acids, the building blocks of your muscles.

Tomatoes provide you with vitamin C to up your immune system, plus their lycopene content is thought to help lower cancer risk.


'Labneh' ingredients

500ml Arla Skyr plain yoghurt

3 tablespoons toasted mixed seeds

½ teaspoon za’tar

Shakshuka ingredients

3 tbsp olive oil  

1 medium red onion, thinly sliced  

1 red chilli thinly sliced  

3 garlic cloves, peeled, finely sliced  

8 ripe tomatoes, coarsely chopped (or 800g whole, peeled, good quality tinned tomatoes).  

2 tsp sea salt  

1 tsp freshly ground black pepper  

1 tsp ground cumin  

1 tsp sweet smoked paprika  

4 eggs  

Good handful of flat leaf parsley, leaves only, chopped.   

A few mint leaves, shredded


1/ Make a quick ‘labneh’ by placing a large layer of muslin over a sieve in a bowl and pouring in the yoghurt. Wrap the yoghurt in the muslin and tie the end tightly to give it a squeeze. Liquid will pour out. You can hang it overnight, or for speed you can squeeze it gently for 10 minutes until a 1/3 of the liquid has been strained out Scoop the labneh onto a plate and serve drizzle with extra virgin olive oil, then sprinkle with za’tar and the toasted seeds.

2/ Heat the oven to 220°C. Heat a frying pan over a medium to high heat, add the oil and red onion, season with some salt, pepper, cumin and paprika. Sweat the onions, mixing frequently, until they soften and become translucent.    

3/ Add the sliced garlic and the chilli, mix well and cook for a minute or two more, until you can smell the aroma from the garlic.

4/ Add the tomatoes to the pan, season with the rest of the spices. Mix well and bring to a strong simmer. Lower the heat and cook, stirring frequently for about 45 minutes, until the tomatoes become sweet and all the flavours combine together.   

5/ Taste and season further if necessary. Turn the heat off.

6/ To finish, make little “holes” in the top of the tomato cooking liquid and break the egg into each hole. Season each egg with salt and pepper. Bake the eggs in the oven for about 8 minutes or until cooked through.   

7/ Garnish the shakshuka with the chopped parsley and mint and serve immediately alongside the labneh with seeds and za’tar.


Arla have teamed up with chef Gizzi Erskine to create simple but delicious breakfast recipes to help you #ChooseGoodness each morning.