Recipe of the Month – Shakshouka


Now that it’s getting cooler, experimenting with warm and hearty dishes are a must! Originating from North Africa and the Middle East, this spicy tomato-based egg meal is perfect for breakfast, lunch or even for dinner (‘brinner’).

Serves: 6


  • 1 tablespoon extra-virgin olive oil
  • 1 medium brown onion, diced
  • 2 cloves garlic, minced
  • 1 can lentils (420g), rinsed and drained
  • 1 capsicum, diced
  • 1 carrot, grated
  • 4 ribs of celery, chopped
  • 1 teaspoon chilli powder/chilli flakes (reduce or omit if sensitive to spice)
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • 500g passata
  • 2 cans 400g diced tomatoes, without salt or salt reduced
  • Handful spinach, chopped
  • 5-6 large eggs
  • ¼ cup crumbled feta
  • Optional: crusty bread or toast, to serve


  1. In a large pot (ideally one that has a matching lid), heat oil over medium heat. Add in onions and sauté for 2-3 minutes until softened.
  2. Add in garlic, lentils, capsicum, carrot and celery. Stir to combine.
  3. Add in spices: chilli, paprika, cumin and oregano. Stir to combine. Cook veggies until tender for about 5 minutes, stirring occasionally.
  4. Add in the passata, cans of diced tomatoes, ½ cup water, and spinach before bringing mixture to a low boil, reduce heat and simmer for 15 minutes to thicken.
  5. Create 5-6 wells/indentations (depending on how many eggs) in the sauce and crack the eggs directly into the wells. Sprinkle feta cheese on top.
  6. Allow eggs to cook in mixture on low-medium heat covered with pot lid, for 5-7 minutes or until the whites are cooked through.
  7. Transfer the Shakshouka into a bowl and serve with a slice of toasty bread if desired. Enjoy!
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