Breakfast Lactose free Vegetarian Soya

Spiced Shakshuka

  • 60 mins
Spiced Shakshuka



  • Olive oil
  • 2 red onions, finely chopped
  • 2 garlic cloves, crushed
  • 200g cherry tomatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chilli flakes
  • 2 x 400g tins chopped tomatoes
  • 100g spinach
  • 4 medium free-range eggs
  • Handful flat leaf parsley
  • 300g Alpro Plain No Sugars
  • 1 garlic clove, crushed
  • 1 lemon, zest
  • Handful mint leaves, picked and roughly chopped
  • Handful flat leaf parsley, picked and roughly chopped
  • Sourdough
  • Sliced avocado


  • Step 1

    Heat some oil in a large shallow casserole dish with a lid over a medium heat. Add the onions and fry for 5 minutes until starting to soften. Add the garlic, whole cherry tomatoes and spices and fry for 2-3 minutes, continuously stirring.

  • Step 2

    Pour in the chopped tomatoes and 200ml water and simmer for 30 minutes on a medium heat. Stir the sauce occasionally and season with salt and pepper. Once the sauce has reduced and thickened, stir in the spinach and leave it to wilt.

  • Step 3

    Once the spinach has wilted, make 4 wells in the sauce and crack in the eggs. Put the lid on the pan and leave the eggs to steam for 6-8 minutes until the egg whites have set and yolks are still runny.

  • Step 4

    Put all of the dressing ingredients into a bowl and mix together, season to taste and serve with the shakshuka, crusty sourdough and avocado. Scatter over a handful of chopped parsley.

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