Shakshuka in a Cast Iron Pan


By the wlr team

Shakshuka might not be a dish very well known to everyone, but this Mediterranean staple is a tasty, versatile recipe which can be served for breakfast, lunch or dinner. It's high in protein, and a great dish to share with family and friends.

Suitable for Vegetarians

  • Recipe makes: 2 servings
  • Prep time:
    5 mins
  • Cook time: 30 mins
  • Calories: 510
    per serving


  • 1 small onion
  • 1 red chilli
  • 2 garlic cloves
  • 10 basil leaves
  • 10 sprays sunflower oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 cans tomatoes, chopped
  • 1 can chickpeas, drained
  • ½ tsp sugar
  • 2 eggs
  • 4 pitta breads

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  1. Finely chop the onion, de-seed and finely chop the chilli and crush the garlic. Roughly chop basil leaves.
  2. Heat the spray oil in a large pan and fry the onion, chilli and garlic until soft add in the paprika, cumin and a pinch of salt and pepper, stir through. Stir in the canned tomatoes and chickpeas, bring to a boil and reduce to a simmer.
  3. After 5 minutes check the seasoning, and add a little sugar if the tomatoes are still a little bitter. Simmer for another 5 minutes.
  4. Using the back of a large spoon make 2 dips in the tomato sauce; crack an egg into each one. Cover the pan and cook on low for 6-8 minutes until the eggs are poached to your liking.
  5. Season the eggs, scatter basil leaves on top and serve with pita bread.

*If you like even more heat add some cayenne pepper.

If eggs are a favourite for quick, filling and easy meals - take a look at some of our popular egg based low calorie recipes:

Having a couple of eggs for breakfast can help with your weight loss efforts - Research from the Rochester Centre for Obesity showed it can help you limit your calories by up to 400 per day...

Nutrition information per serving
Calories (kcal)510
Carbohydrate (g)72.9
Fat (g)11.7
Protein (g)27.2
Fibre (g)12.5
Alcohol (g)0.0
Fruit & Veg7.4

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