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Shakshuka is an easy, healthy (traditionally) breakfast recipe in Israel and other parts of the Middle East and North Africa, however it's one of our favourite mid-week pantry item dinners to use up everything! It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe your guaranteed to make time and again.

This recipe was originally sourced from 'DOWNSHIFTOLOGY' and is linked here.

The recipe has been adapted by Fig Tree Lane since its original listing.



Fresh Produce

1 Red Onion - Finely Diced

1 Red Bell Pepper - Seeded & Diced

4 Garlic Cloves - Finely Diced

Additional Vegetables of Preference (E.g. Mushrooms, Spinach, Kale)

Spice Mix

1 Tsp Paprika

1 Tsp Cumin

1/2 Tsp Ground Coriander

1/2 Tsp Chilli Flakes

1/2 Tsp Garlic Granules

1 Tsp Nutritional Yeast

Salt & Pepper


1 Can Whole Peeled Tomatoes

4 Large Eggs

2 Tbsp Olive Oil

Sourdough Slices

Goats Cheese (Optional)

To Serve

Fresh Mint Leaves

Serves 4


Step One

Heat oil in a large pan over medium heat. Add the chopped onion and diced bell pepper, and sauté for around five minutes (or until the onion becomes translucent). At this point, turn the heat down slightly and add the garlic and any additional vegetables (excluding leafy greens) you may be using. Fry for an additional five minutes or until vegetables start to lightly brown.

Step Two

Add the spice mix to the hot pan and fry through for one minute, before adding the tin of tomatoes and lightly flattening out the whole tomatoes to ensure they are able to stir through the meal. Leave everything to simmer here for a few minutes.

Step Three

Use a spoon to make four small wells in the sauce. Crack the eggs into each well (I would recommend cracking the eggs first into a small glass or bowl to ensure you do not break the yolk here). Then break apart the goats cheese into medium sized chunks and scatter throughout the sauce. If using leafy greens, you can now add them to the top of the meal. Sprinkle with another small pinch of salt and pepper, before covering the pan and cooking for around 5-8 minutes (or until eggs are done to your liking).

Step Four

While the eggs are cooking, finely slice a few mint leaves and toast the sourdough slices. Once ready to serve, sprinkle mint leaves on top of meal and plate up by laying the toasted bread down and heaping with an egg and additional vegetables from the sauce.


Let us know what you think!

Love, Fig Tree Lane

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