Spicy shaksuka

Gluten free / vegetarian

Serves 1


  • 1 tsp extra virgin olive oil
  • ¼ red onion, diced
  • 1 garlic glove
  • Salt & peppe
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp chilli flakes
  • 1 red pepper cut into strips
  • 200g chopped tomatoes
  • 1 tsp tomato puree
  • One handful of baby spinach
  • 1 egg
  • 30g feta cheese
  • Chopped fresh parsley to garnish
  • 1 slice seeded rye bread / gluten free bread
  • 2tbsp natural yogurt



  1. Place oil in frying pan over a medium heat. Once heated add the onion, garlic, salt and pepper, turmeric, cumin and chilli flakes. Fry for 3 minutes.
  2. Add the pepper and fry for a further 3 minutes.
  3.  Stir in the tomato’s and tomato puree and simmer for 5 minutes.
  4.  Stir the spinach into mixture.
  5.  Make a well in the centre of the mixture and crack the egg into it. Cook for 5–8 minutes, until the outer has turned white and the centre is runny.
  6.  Crumble over the feta and sprinkle on the parsley.
  7.  Serve straight from the pan with a slice of seeded rye bread and top with the yogurt.