Shakshuka with micro herbs

A North African & Middle Eastern dish traditionally eaten for breakfast. Shakshuka literally means “a mixture” but most versions are vegetarian with beans. Eggs are a high quality source of protein plus they have the added benefits of selenium, vitamin D, B6, B12 & they are rich in minerals such as iron & zinc


1 tsp coconut oil

4 eggs

1/2 medium brown onion finely diced

1 cup cannellini beans

4 cloves garlic crushed

400ml passata sauce

1/2 tsp paprika

1/2 tbsp apple cider vinegar

1 cup zucchini grated

1 cup carrot grated

Salt & pepper to taste

Lemon zest

Micro herbs


Preheat the oven to 160 deg Celcius

Add coconut oil into a cast iron pan and lightly fry the onion and garlic until fragrant

Add the passata sauce, paprika, vinegar and salt and pepper to the pan and allow to reach a simmer

While the sauce is gently simmering add the beans (if canned rinsed), carrot and zucchini

While the sauce is still simmering, crack each egg – one at a time and then place into the oven for 7 minutes or until cooked

Once cooked, serve the pan onto a plate (careful it is hot). Then zest over some lemon and add the micro herbs does.

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