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Shakshuka 0002
  • olive or canola oil spray
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 200g mushrooms, sliced
  • 1 medium red capsicum, seeded and diced
  • 440g salt-reduced baked beans
  • 800g canned crushed tomatoes
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • freshly ground or cracked black pepper, to taste
  • 125g spinach leaves, roughly chopped
  • ½ punnet cherry tomatoes (125g), halved
  • 6 eggs
  • ½ cup fresh Italian parsley, finely chopped, to serve
  1. Spray a large frypan with oil and place on medium to high heat.
  2. Add onion and cook for 3 minutes until softened.
  3. Add garlic, mushrooms and capsicum and cook for 5 minutes.
  4. Mix through baked beans, canned tomatoes, cumin, paprika and pepper.
  5. Increase heat and to bring to the boil then simmer for 5 minutes until slightly thickened.
  6. Add spinach leaves and gently mix until they start to wilt; sprinkle over cherry tomatoes.
  7. Using a spoon, create 6 little wells, then crack each egg into a well. Cover pan with lid and cook until whites are firm and yolks are just set, about 5 minutes.
  8. Remove from heat, top with parsley and serve immediately.


  • For extra heat, add 2-3 chopped green chillies or jalapenos when adding canned tomatoes.

Storage Suggestions

  • Shakshuka is best eaten immediately.

Equipment List

  • frypan with lid
  • stirring spoon
  • spoon
  • serving spoon


Recipe from LiveLighter® campaign © State of Western Australia [2013] reproduced with permission.

Nutrition Information

402g Quantity per serving Quantity per 100g
Energy 810kJ 201kJ
Protein 12.9g 3.2g
Fat, total 5.4g 1.3g
— Saturated 1.2g 0.3g
Carbohydrate 16.0g 4.0g
— Sugars 10.0g 2.5g
Fibre 9.2g 2.3g
Sodium 377mg 94mg