This recipe is vegetarian and gluten-free. With optional changes it could also be dairy-free.

Prep Time
10 minutes
Cook Time
20 minutes
Serves 1
Vegetarian Shakshuka


Step 1. Heat a small frypan over moderate heat; add the water and onion and cook for 2-3 minutes or until softened. Add the capsicum, garlic and spices and cook for 2-3 minutes before adding the tomatoes and water. Cook for 10 minutes or until thickened slightly. Season.

Step 2. Push a little sauce aside and crack the egg into the space in the sauce. Cover the pan and cook for 3-5 minutes or until egg is done to your liking. Serve with yoghurt and a sprinkling of herbs.


  • 2 teaspoons water
  • ½ small (50g) red onion, finely chopped
  • 1 small (50g) red capsicum, finely sliced
  • 1 clove garlic, finely chopped
  • ½ teaspoon ground cumin
  • Pinch chilli flakes
  • 210g can tomatoes
  • 1/3 cup water
  • Salt and freshly ground black pepper, to taste
  • 60g egg
  • 1 tablespoon (20g) reduced fat natural yoghurt
  • 1 tablespoon chopped parsley or mint, for serving

Per serve:

Energy: 670kj (161kcal)

Protein: 11.4g

Fat: 5.9g

Carbohydrates: 12.5g

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