How to make Shakshuka

Gone are the days of rummaging through the back of your ute or car, looking for your camp stove, table, gas bottle and food boxes! Enter the ARB Slide Kitchen.

A new addition to the ever-expanding ARB product list, the Slide Kitchen is a fully integratable drawer system that comes with a 3-burner stove, pantry and sink built-in. The kit can be installed flush into the back of your dual cab, or can be adapted to an existing drawer system you may have.

It means going off-grid has got easier. What better way to test it out than give it to Sally to put it through its paces! Sal has a great recipe to spice up your regular old brekky eggs. It’s called Shakshuka! A North African, baked egg dish with lovely flavours of tomato, olive and harissa to boot.

Check out the full recipe below!


Serves 2 for a filling breakfast, brunch or lunch.

  • 1 brown onion, diced
  • 2 cloves garlic, crushed
  • 1 red capsicum, seeded and sliced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1-3 tsp harissa, to taste
  • 1 x 400gr can diced tomatoes
  • 1 x 400gr can chick peas, drained
  • 4 eggs
  • Crumbled feta cheese, sliced avocado, coriander sprigs, hummus and pita bread to serve
  1. In a large deep fry pan, gently saute onion, garlic and capsicum in olive oil to soften.
  2. Add cumin, paprika and harissa, and cook for a minute until fragrant.
  3. Tip in tomatoes and chickpeas, and simmer for 5 minutes to thicken.
  4. Create a little hollow in the tomato mixture and break in an egg. Repeat with remaining eggs.
  5. Cover with a lid and simmer over gentle heat until eggs are cooked to your liking. (Remember that eggs will continue to cook in the hot tomato mix while you garnish and serve.)
  6. Remove pan from heat and garnish with your choice of crumbled feta, sliced avo, herbs, and dollops of hummus. Serve with warmed pita bread.
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