Vegetarian Shakshuka Recipe


  • 1 tsp olive oil
  • 2 red peppers, deseeded and finely chopped
  • 3 garlic cloves, finely grated
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 x 400g tins chopped tomatoes
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 x 400g tin cannellini beans, drained and rinsed
  • 2 tbsp roughly chopped coriander
  • 4 eggs
  • 4 thick slices wholemeal bread
  • Freshly ground black pepper, to taste


Calories columnFat columnSaturates columnSugars columnSalt column
403 per serving
20% %GDA
9g per serving
13% %GDA
2g per serving
10% %GDA
12g per serving
13% %GDA
0.80g per serving
13% %GDA


  1. Heat a large sauté pan until medium hot. Add the oil, peppers, garlic and spices and cook for 2-3 minutes over a gentle heat until the peppers have just softened.

  2. Add the tinned tomatoes, chick peas and cannellini beans and bring to the boil. Turn the heat down and simmer for 5 minutes until just thickened and the peppers tender.

  3. Season with plenty of black pepper, then make 4 hollows in the tomato mixture. Crack an egg into each one, then cover with a lid and simmer for another 2-3 minutes until the eggs have cooked.

  4. Meanwhile, lightly toast the bread and divide between serving plates.

  5. Scatter the coriander over the shakshuka and serve with the toast alongside.