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Shakshuka recipe

A simple and delicious vegetarian dish of eggs poached in a spicy tomato and vegetable sauce – 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.

Ingredients

  • 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)

Method

  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.

    Information:

    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.

    Information:

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

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