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Vegetarian Shakshuka

Cooking Time: 20 minutes

Serves: 2 portions

This is the perfect dish for when

1. You couldn't be bothered cooking,

2. Want something warming and delicious or

3. Forgot to take something out of the freezer!

It is simple to make and it also packed with nutrients- you can't go wrong with a quick 20 minute Shakshuka!

Recipe (serves 2)

  • 1 tin chopped tomatoes

  • 1 tin kidney beans

  • 4 spring onions

  • 2 cloves garlic

  • 1 small red chilli*

  • 1/2 yellow, red and green pepper*

  • 10 button mushrooms*

  • Handful baby spinach*

  • 1 tsp cayenne pepper

  • 1 tbsp chili powder

  • 1 tsp chill flakes

  • 1 tsp coconut oil

  • 4 Free Range eggs

*You can use whatever veggies you fancy!


  • Chop and fry garlic, onions, chili pepper on a pan in coconut oil for 2 minutes.

  • Add in the rest of your veggies and fry for another 2-3 minutes.

  • Add in tin of chopped tomatoes and spices. Let simmer for 10 minutes.

  • Make a hole, and crack in 2 eggs. Let the bottom of the egg cook and then place the pan in a hot oven for 6 minutes. (less if you love runny eggs!)

Serve with some delicious bread. My go to is Sourdough spelt bread!

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