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  • Writer's pictureRachel Davies

Recipe: Shakshuka Eggs

Shakshuka is a one pan, vegetarian egg dish originating from North Africa. Great for a lazy weekend brunch or quick evening meal. Lots of flavours and nutritional punch packed into this quick, easy and delicious dish! Tomatoes are a great source of lycopene, a potent antioxidant and eggs are a nutritional powerhouse so this is a fantastic combo! Serve with wholemeal pitta or some fresh sourdough.

Ingredients: Serves 3-4


  • Heat the olive oil over medium heat in a high-sided frying pan with lid. Add the onion, red pepper, garlic, chilli and spices. Cook for 10 minutes to soften.

  • Add the tomatoes and simmer for 20 minutes until the sauce is thickened.

  • Add the spinach and stir until wilted. Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. Cook depending on how runny you like your egg yolks.

  • Season with salt and pepper to taste and sprinkle with the feta and parsley. Serve with a side of avocado and a chunk of sourdough bread for dipping!


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