Greek style Shakshuka "Kagiana"

A the famous Greek shakshuka is called Kagiana and it is what lunch at giagia's (grandma) is made of when in a rush! As this has very few ingredients the importance is in a good tomato sauce and an excellent Extra Virgin olive oil for drizzling, just happens that at Gaea we have both.

  • 30 mins

  • 4



  • In a shallow oven proof pan add the tomato passata and bring to the boil.
  • Remove from the heat and make 4 wells in the pan and carefully break one egg at a time in each
  • Add the chilli flakes and cover with foil or a heat resistant lid
  • place in a preheated oven at 350°F for 10 minutes, or place directly under a grill element.
  • Serve with a generous drizzle of Gaea Fresh Extra Virgin olive oil and fine chopped fresh coriander.


You can also scramble the eggs and serve on toasted sourdough bread

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