Healthy living

Shakshuka (pan baked eggs)

A delicious, hearty breakfast from North Africa.

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 6


  • olive or canola oil spray
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 200 g mushrooms, sliced
  • 1 medium red capsicum, seeded and diced
  • 440 g salt-reduced baked beans
  • 800 g canned no-added-salt crushed tomatoes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • freshly ground black pepper, to taste
  • 125 g spinach leaves, roughly chopped
  • 1/2 punnet cherry tomatoes (125 g), 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. Add onion and cook for 3 minutes until softened.

2. Add garlic, mushrooms and capsicum and cook for 5 minutes.

3. Mix through baked beans, canned tomatoes, cumin, paprika and pepper. Increase heat and to bring to the boil then simmer for 5 minutes until slightly thickened.

4. Add spinach leaves and gently mix until they start to wilt; sprinkle over cherry tomatoes.

5. 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.

6. Remove from heat, top with parsley and serve immediately.


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

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