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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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