shakshuka vegetarian recipe

YIELD: 1-2 servings  | PREP TIME: 10 minutes  | COOK TIME: 6-8 minutes


For the paste

  • ½ onion – chopped
  • 1⁄4 red bell pepper – sliced
  • 2 cloves of garlic – minced
  • 1⁄4 tsp Paprika powder
  • 1⁄4 tsp Cumin powder
  •  ¼ tsp dried chili flakes
  • Chopped tomatoes – 1 tin
  • Salt & Pepper
  • 2 egg whites and 1 whole egg
  • Coconut oil – 2 Tbsp


Preheat the oven to 260 degrees C.

1. Heat 2 Tbsp. of coconut oil in a pan(note, the pan has to be oven proof). Once hot, add the diced onion, pepper, and garlic to the pan and cook on low/medium heat, continually stirring for a few minutes.

2. Next add the paprika powder, cumin powder, dried chilli flakes and tinned tomatoes to the pan, and stir. Simmer for 4-5 minutes, adding salt and pepper to taste.

3. Crack in 3 eggs while the pan is still on the hob, and then place the pan into the oven, leaving the dish to bake for 6-8 minutes (depending on how well done you like your eggs).

4. Once cooked, use thick oven mitts to remove the dish from the oven and serve.


405 calories | 11g Net Carbs | 33g Fat | 16g Protein