These buttery, golden Shakshuka Danishes are a savoury twist on a brunch classic – flaky puff pastry filled with lemony yoghurt, jammy eggs, and topped off with a drizzle of spiced salted butter.
Created by cook and recipe developer Isobel Cox (@izziemcox) in collaboration with British dairy brand ALL THINGS, this delicious bake celebrates indulgence in its most joyful form – perfectly timed with the launch of our much-anticipated Butter Yellow bedding.
Best enjoyed in bed, these pastries were made to be savoured on a slow morning under the covers.
Ingredients
Makes 6
2 sheets ready-rolled puff pastry
4 free-range eggs
4 tbsp Greek yoghurt
1 small garlic clove, finely grated
½ lemon, zest and juice
75g All Things Butter Salted Butter
1 tsp smoked paprika
½ tsp ground cumin
Sea salt and freshly ground black pepper
Fresh dill fronds, to serve
Method
1. Preheat the oven to 180°C fan. Cut both sheets of pastry into six even squares, giving you 12 squares total. Use a small cookie cutter to cut a hole out of the centre of six of the squares.
2. Beat one of the eggs with some salt and pepper. Place six of the squares onto a lined baking tray and brush with the beaten egg. Place the other six squares with holes in the centre on top, and brush with egg yolk again.
3. Bake in the oven for 15-20 minutes until deeply golden brown and crisp.
4. Meanwhile, cook the remaining three eggs in boiling water for 6½ minutes, then transfer to ice water.
5. Mix the yoghurt, garlic, lemon zest and juice with some salt and pepper in a small bowl.
6. Melt the butter in a small frying pan on a medium heat with the smoked paprika and cumin. Cook for 3-4 minutes, swirling often until golden and nutty. Peel and half the eggs.
7. Leave the pastries to cool for 5 minutes once out of the oven, then fill each hole with the garlic yoghurt, top with an egg half and drizzle with the spiced butter.
8. Finish with more black pepper and fresh dill, then dig in and enjoy!
See the end result over on Instagram.
