Breakfast Spinach Shakshuka

PREP: 10 minutes
COOK: 10 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

336 kcal Energy
14g Carbohydrate
23g Protein
13g (of which Sugar)
19g Fat
8.5g Fibre
4g (of which Saturated Fat)
0.6g Salt


  • 1 tbsp oil
  • 1 Leek, sliced
  • 1 red pepper, diced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 400g can chopped tomatoes
  • 200g Spinach
  • 4 medium eggs


  1. Heat the oil in a large sauté or frying pan and fry the leek and pepper for 3-4 minutes, add the spices and cook for 1 minute, season.
  2. Stir in the tomatoes and 100ml water, cover and simmer for 2 minutes. Add the spinach and cook for a few moments until just wilted. Make 4 indents in the mixture with the back of a spoon and crack an egg into each. Cover and cook gently for 3 minutes until the whites have set but the yolks are still runny. Serve immediately.

Cooking Tips

For a spicier version, try using hot smoked paprika. Great served with warm flatbreads to scoop up the tomato sauce.

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