Shakshuka is an easy, healthy breakfast (or any time of day) recipe. It’s a simple combination of simmering tomatoes, onions, garlic, spices and poached eggs. Not only is it t’s nourishing but filling and one recipe you’ll make over and over again.


  • 125g Cherry Tomatoes
  • 1 red onion
  • 1 yellow pepper
  • 2 Garlic cloves
  • 1 chilli
  • 150g Baby spinach
  • 1 tsp Cumin
  • 1/2 tsp Smoked paprika
  • 1/4 tsp cayenne pepper
  • 200g Passata/chopped tomatoes
  • 4 eggs
  • 150ml Natural Yoghurt


1 – Heat your oven to 180 degrees (Gas mark 4). Halve the cherry tomatoes, place in roasting tray with a little oil and season with salt and pepper. Roast for 15 mins

2 – Chop and finely dice the onion and slice the pepper. Stir-fry the veg for 5-8 minutes until softened.

3 – While the onion and pepper cooks, finely chop the garlic, deseed and chop the chilli and ash the spinach.

4 – Add the garlic, cumin and paprika to the onion pan along with a pinch of cayenne and half the chilli. Fry for a minute.

5 – At the same time place the spinach into a large pan (on a medium heat) and let it wilt. Set aside.

6 – Add passata to the onion pan along with the roasted tomatoes, simmer for 3 minutes then stir in the the wilted spinach.

7 – Make 4 wells in the mixture and crack an egg into each well. Cover he pan with a lid or plate and cook on a medium heat until the egg whites have set and the yolks are still runny (or however you like your eggs).

8 – Once cooked sprinkle with the remaining chilli and a few dollops of natural yoghurt. Serve with your choice of toast or even your favourite green vegetables.