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Simple Shakshuka

Claire Wright


Serves: 4

Prep time: 10 mins

Cook time: 25 mins


oil, for frying

1 onion, finely sliced

2 pepper, finely sliced

1 tin chopped tomatoes (400g)

1 tsp each ground cumin, coriander and paprika (smoked paprika is lovely in this), optional

4 eggs

pitta breads, to serve, optional

Veg Portions / Serving: 2


Kitchen Ninja

Start your day off with breakfast in colour and getting a head start on your 5-a-day with this simple shakshuka recipe.


Fry the sliced onions and peppers in a tablespoon of oil, in a frying pan set over low-medium heat until softened (about 5-7 mins). Add the tin of tomatoes and spices, if using. Season with a little salt & pepper until it tastes right to you. Simmer for 5 mins until the tomatoes are hot and the sauce starts to thicken. Make 4 little ‘holes’ in the sauce and crack an egg into each, then cover the pan and simmer for 5-8 mins, until the egg whites are set and the yolks are still slightly wobbly. Serve with pitta breads for mopping up the sauce.

Claire Wright

Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.

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