Shakshuka (Pan Baked Eggs)
Prep: 15 mins
Cook: 25 mins
Serves: 6
A delicious, hearty breakfast from North Africa.


  • olive or canola oil spray
  • medium onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 200 g mushroom, sliced
  • 1 medium red capsicum, seeded and diced
  • 440 g can salt-reduced baked beans
  • 800 g can no-added-salt diced tomatoes
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • pepper
  • 125 g baby spinach leaves, chopped
  • 1/2 punnet cherry tomatoes, halved
  • 6 eggs
  • 1/2 cup fresh Italian parsley, finely chopped, to serve


  1. Spray a large frypan with oil and place on medium to high heat.
  2. Add onion and cook for 3 minutes until softened.
  3. Add garlic, mushrooms and capsicum and cook for 5 minutes.
  4. Mix through baked beans, canned tomatoes, cumin, paprika and pepper.
  5. Increase heat and to bring to the boil then simmer for 5 minutes until slightly thickened.
  6. Add spinach leaves and gently mix until they start to wilt; sprinkle over cherry tomatoes.
  7. Using a spoon, create 6 little wells, then crack each egg into a well. Cover pan with lid and cook until whites are firm and yolks are just set, about 5 minutes.
  8. Remove from heat, top with parsley and serve immediately.

Variation: For extra heat, add 2-3 chopped green chillies or jalapenos when adding canned tomatoes.

Healthy tip!

Simple switch idea: try reduced-fat milk, cheese and yoghurt.

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Nutrition Information

per serving per 100g
Energy 935 kJ 259 kJ
Protein 14.2 g 3.9 g
Fat, total 9.8 g 2.7 g
— saturated 2.2 g 0.6 g
Carbohydrate 15.9 g 4.4 g
— sugars 9.8 g 2.7 g
Sodium 441.8 mg 122.3 mg
Fibre 8.1 g 2.2 g

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Comments (1)

  • Avatar

    Wow, absolutely delicious, the whole family loves this full of flavour.
    Ingrid Broad
    Posted on: 04 Jun 15

Rating (1 ratings)


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