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Veg Shakshuka

Prep Time:

5 minutes

Cook Time:

30 minutes



Veg Shakshuka


  • 1 tbsp Light oil
  • 1 Onion, peeled, cut in half and roughly sliced
  • 130g Chorizo, diced
  • 250g Mushrooms, cleaned and roughly chopped
  • 1/2 Red pepper, halved, seeded, thinly sliced
  • 1/2 Yellow pepper, halved, seeded, thinly sliced
  • 1 x 400g Can of chopped tomatoes
  • 1/2 tsp Paprika
  • A pinch of Ground cumin
  • 2 tsp Honey
  • 200ml Vegetable stock
  • 200g Baby spinach leaves
  • 4 Free-range eggs
  • A handful of Flat-leaf parsley, chopped


  1. You will need a large non-stick frying pan with a lid.
  2. Heat the oil in a frying pan over medium-high heat and fry the onion for 2 minutes until it softens. Add the chorizo and continue to cook for 5 minutes until crisp.
  3. Add the mushrooms and fry until golden, then add the peppers and cook, occasionally stirring, for 5 minutes until soft.
  4. Stir in chopped tomatoes, paprika, cumin, honey and vegetable stock and boil for 2 minutes.
  5. Stir in spinach.
  6. Use the back of a spoon to make 4 large indents in the tomato mixture.
  7. Carefully crack an egg into each indentation.
  8. Reduce the temperature to low. Partially cover the pan and cook for 6 - 8 minutes for soft yolks or until eggs are cooked to your liking.
  9. Sprinkle with parsley and serve with warm flatbreads.
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