Made fresh in the Riverina
Riverina Grove

Shakshuka/Eggs in Purgatory

Our take on the traditional Mediterranean favourite of poached eggs in tomato sauce.
Serves 2


2 tsp Spiral Foods Organic Extra Virgin Olive Oil
1Tbsp Riverina Grove Crushed Garlic and Chilli
1 small onion, small diced
1 can Spiral Organic Chickpeas, drained
½ chorizo sausage, cut lengthwise and sliced thinly
1 jar (500g) Riverina Grove Tomato Garlic and Chilli Pasta Sauce
1 tsp dried oregano
1 tsp salt
50g baby spinach
4 eggs
1/3 cup grated parmesan cheese
fresh basil, chopped
Baguette slices, toasted


  1. Heat the olive oil in a medium oven-proof pan or non-stick skillet on medium-high. Cook the onion and crushed garlic stirring often for a few minutes until the onion is translucent and fragrant.

  2. Stir in the chickpeas, chorizo, pasta sauce, oregano, and salt. Bring to a simmer and continue cooking for a few minutes until it slightly thickens. Stir in a few handfuls of the spinach at a time and let it wilt. (At this stage, this can be transferred onto a baking dish and baked in an oven.)

  3. Using the back of a spoon, make 4 indentations in the sauce. Crack an egg into each indentation, and sprinkle with parmesan cheese.

  4. Cover the pan and cook until the egg whites are set with runny yolks for about 2-3 minutes (or bake in the 190C oven for about 8-10 minutes). Remove from the heat and sprinkle with fresh basil. Serve hot with toasted baguette slices.


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