Quail, Hen and Duck Egg Shakshuka

By Charlotte Clarke

duck egg SHAKSHUKA

Anna Barnett, food blogger and all round food genius has revamped an already classic egg-based dish, Shakshuka, with our delightful Heritage Breeds Eggs. But not just one kind. Oh no. Anna has used a mixture of our  Speckled Quail Eggs, Royal Legbar Hen Eggs and Gladys May’s Duck Eggs. The result is something you absolutely must try for yourself.

Shakshuka is a tasty yet simple dish to put together that it is perfect for a wholesome brunch. The deep yolks of Heritage Breeds Eggs brings a richness to the dish whilst feta brings a salty kick, chilli adds heat and the use of mint and coriander to garnish adds a crisp freshness.

We challenge anyone not to become a Shakshuka super fan. Give it a go!

SHAKSHUKA duck eggs


  • Generous glug of olive oil
  • 1 clove of garlic- crushed and finely chopped
  • 250g sprout tops
  • 100g fresh spinach
  • 1 tsp ground cumin
  • 1 ½ tsp ground coriander
  • 150ml crème fraiche
  • 100g feta – crumbled
  • 4-8 eggs – a mixture of Heritage Breeds Gladys May’s Duck Eggs, Speackled Quails Eggs and Royal Legbar Hen Eggs


  • 1 green chilli – finely sliced
  • small bunch of dill
  • several sprigs of mint- leaves removed from stalk
  • several sprigs of coriander

SHAKSHUKA quail eggs


  • Begin by heating a generous glug of oil in a large frying pan or shallow casserole dish.
  • Add in the garlic, sprout tops and spinach, cooking over a medium to high heat until the leaves wilt a little.
  • Sprinkle over the ground herbs and combine. After 2-3 minutes add in several dollops of crème fraiche, crumble in the feta and then make wells or space to add your eggs.
  • Sprinkle over a little seasoning and cover your pan to speed up the eggs cooking.
  • Prepare your garnishes and sprinkle over once the eggs are cooked to your preference.
  • NOTE if adding in quails eggs add these a minute or two after you’ve added in the duck of hen eggs. The larger the egg the longer it will take to cook.