A healthy easy Shakshuka recipe by nutritionist Jennifer Medhurst

Healthy Shakshuka

April 12, 2021
Serves: 2 Cooks In: 45 minutes
  1. Pop the oven on to heat to 190C (370F).
  2. Heat some extra virgin olive oil in a large pan. Add the onion, pepper, mushrooms and tomatoes and sauté over a medium heat for about 5 mins until they begin to soften.
  3. Add the garlic, salt, pepper and paprika and fry for 1 min more.
  4. Tip in the tinned tomatoes, zaatar and parsley and allow to simmer for around 10 minutes.
  5. Place some spinach on top and allow to wilt.
  6. Make four indentations in the tomato mixture and gently crack an egg into each one.
  7. Place in the oven to cook for around 8-10 mins, or until the eggs are just set. Checking regularly towards the end to make sure the eggs do not overcook.
  8. While the eggs are cooking place all your lemon dressing ingredients in a bowl over a pan on a medium heat with some boiling water in and allow to cook for around 5-8 mins.
  9. Once your eggs are cooked serve your shakshuka in bowls with your lemon yoghurt dressing over and scatter with fresh basil and parsley.  Goes well with slices of sour dough bread to dunk in. Enjoy!


  • 1 medium sized onion, diced
  • 1 red pepper, sliced
  • 2 portobello mushrooms (or you can use any mushrooms you like), sliced
  • 4 garlic cloves, crushed
  • 4 small tomatoes, cubed
  • 1 x 400g can tinned plum tomatoes
  • 1 tbsp zaatar
  • 1 tbsp fresh parsley, chopped
  • 2 large handfuls of spinach, washed
  • 1-2 eggs per person
  • Small handful of basil, chopped


  • 6 tbsp natural yoghurt
  • 1 lemon, zested
  • 2 garlic cloves, crushed
  • 1 lemon, juiced