Shakshuka eggs and spinach

Shakshuka eggs and spinach
Shakshuka eggs and spinach

Serves 6



1 tbsp. olive oil 

1 onion, diced

2 cloves garlic, minced

2 capsicum, diced

1 tsp. dried mixed herbs

1 tsp. pepper

2 tsp. turmeric & 2 tsp. paprika

2 tins diced tomatoes

1 small bag of baby spinach, or 1 block frozen chopped spinach

6 eggs

To serve: 1/2 bunch fresh parsley, chopped

To serve: Bread or pita bread



  1. Heat the oil in a large, deep frypan on medium-high heat and add the diced onion and garlic.
  2. Add capsicum, stir with a wooden spoon for 5 minutes or until it starts to soften.
  3. Add dried mixed herbs, pepper, turmeric and paprika, and stir well.
  4. Add the tinned tomatoes, stir well and bring to the boil.
  5. Add the spinach and stir regularly until spinach is soft and wilted.
  6. Reduce heat to low. If the mixture looks dry during cooking, add a little water.
  7. Make a gap in the sauce with a wooden spoon. Tip the egg into the gap. Repeat for all eggs.
  8. Cover with the lid and simmer until eggs are cooked. Serve the eggs and sauce in a bowl with a sprinkle of parsley and a slice of wholemeal toast or pita bread.


Tip: Check eggs’ freshness by placing them in cold water – if it floats don’t eat it!


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