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Egg shakshuka recipe

Find out how to make our easy shakshuka recipe – a simple and delicious vegetarian dish of eggs poached in a spicy tomato and vegetable sauce. It's perfect for lunch or a light evening meal.

Prep: 15 mins
Cook: 30 mins
Serves 4

Nutritional information

Per serving (1/4 recipe):

  • 1,751kJ / 417kcal
  • 25g protein
  • 32g carbohydrate, of which 16g sugars
  • 18g fat, of which 3.8g saturates
  • 12g fibre
  • 1.4g salt
A pan filled with a tomato sauce comprising aubergine, chickpeas and poached eggs, served with pitta.


  • 1 tablespoon vegetable oil
  • 1 yellow onion, finely chopped
  • half a red bell pepper, deseeded and finely chopped
  • half a yellow bell pepper, deseeded and finely chopped
  • 6 garlic cloves, chopped
  • 1 aubergine, chopped
  • 800g tinned chopped tomatoes
  • 2 tablespoons tomato purée
  • 2 teaspoons ground cumin
  • 400g tinned chickpeas, drained
  • 0.5 teaspoon salt (optional)
  • 0.5 teaspoon cayenne pepper
  • 200g spinach, washed and chopped
  • 6 medium-sized eggs
  • 15g fresh coriander to serve, chopped (optional)


  1. Heat the oil in a large non-stick frying pan on medium heat. Add the onion, peppers and garlic, and cook for about 5 minutes, stirring occasionally, until the vegetables soften.

  2. Stir in the aubergine and cook for another 5 minutes or so, until golden-brown. Add the tomatoes, tomato purée, salt, cumin and cayenne, and stir well. Bring to a boil, then lower the heat and cook for about 10 minutes, until the mixture thickens.


    Try adding or swapping in your favourite vegetables. Mushrooms, courgettes or green beans all work well.

  3. Stir in the chickpeas, cover and cook for further 5 to 8 minutes on medium heat. Once the chickpeas have had time to soften, stir in the chopped spinach and lower the heat.

  4. Using a wooden spoon, create 6 wells in the mixture and crack 1 egg into each. Cover the pan and cook for about 6 to 8 minutes on low, until the egg whites set. If you prefer firmer yolks, cook for around 8 to 12 minutes.

  5. Once the eggs are cooked, take the mixture off the heat and leave to cool for a few minutes. Scatter with chopped coriander and serve.


    Serve with wholemeal pitta or wholegrain crusty bread, and a side salad.

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