Shakshuka Recipe – By Simone Kenney

If your looking for an easy, healthy breakfast that looks super impressive and tastes absolutely delicious then shakshuka is the one! I love making this for a special weekend brunch for friends and family, but I have also had it for dinner lots too – because who says you can’t have eggs for dinner!?

Shakshuka originates from the Middle East and North Africa, where it is mostly served for breakfast with pita bread. It is made from eggs that are poached in a smoky, spiced tomato sauce.

It is super easy to make and requires only 1 pan, which means there is minimal washing up – winning!!

There are lots of different versions of the traditional shakshuka recipe, I personally like to add fresh spinach or kale to my sauce to give it an extra nutritious boost, but also because I love the colour it adds to the sauce. Don’t be afraid to experiment!

Remember, most of the amazing foods we eat today likely originate from a series of very (fortunate) culinary experiments or mistakes!


Serves 2

  • ½ red onion
  • ½ large red pepper
  • 2 small or 1 large clove of garlic
  • 2 handfuls of spinach
  • 400g tin of peeled plum tomatoes
  • 4 free-range eggs (In the pictures I only used 3 eggs, because I wasn’t feeling that hungry, but normally I’d use 4!)
  • 1 tbsp olive oil
  • 1 heaped tsp of smoked paprika
  • ¾ tsp of cumin
  • Handful of fresh parsley and/or coriander (I used parsley as it was what I had in!)
  • Salt and pepper
  • Optional toppings (avocado and crumbled feta are my favs!) I usually serve with wholemeal bread or pitas.

Equipment needed:

  • 1 medium sized pan with lid
  • Spatula or wooden spoon
  • Chopping board
  • Knife


1. Dice the onion and red pepper, and finely chop the garlic.

2. Place your pan on a medium heat, add the oil and then the onion and fry for 3 minutes.

3. Add pepper to the pan and fry with the onion for a further 5 minutes until softened.

4. Add the garlic and fry for a further 2 minutes.

5. Add the spices and tinned tomatoes to the pan. Use a spatula or a wooden spoon to break up the tomatoes.

6. Simmer on a low-medium heat for 5 minutes.

7. Add the spinach and place lid on until spinach has wilted down.

8. Finely chop the herbs and add half to the pan once the spinach has wilted.

9. Using the back of a spoon, make 4 indents in the sauce (don’t worry about getting this bit perfect, it always works out!) and crack an egg into each of them.

10. Place the lid on the pan, turn the heat to low, and allow the eggs to poach in the sauce until the egg white is just set.

11. Scatter over the remaining herbs and any optional extras you like, serve with toast or pita breads & enjoy!

Simone has a degree in Nutritional Sciences and has her own amazing Instagram account where she shares some delicious meals. Check it out –

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