We love a good ol' shakshuka. It's warm but light, making it a versatile dish and perfect for both summer and winter. This recipe is not only nourishing, but plant-packed so a great way to easily reach your 5-a-day.


Serves 2 hungry people.


Optional extras:
Half a stick of chorizo, chopped (add in with onions/red bell pepper)
Any leftover fridge greens - perfect to save food waste and add extra plant-power
Use 3 cups of freshly chopped tomatoes instead of canned tomatoes. You'll need to allow extra time (30 mins) to cook the tomatoes on low heat before adding the eggs.


  1. Soak the onions and red bell pepper in water for 1 min before cooking to rehydrate
  2. Heat the olive oil in a large frying pan on low/medium heat. Add the red bell pepper & onion and cook until the onion for 2 mins
  3. Add garlic and spices and cook another minute
  4. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a wooden spoon. Season with salt and pepper and simmer.
  5.  Use your wooden spoon to make small holes in the sauce. Crack the eggs into each hole. Cover the pan and cook for 5-10 minutes, or until the eggs are done to your liking.
  6. Garnish with a sprinkling of Feta and a pinch of JUX Parsley


    Eat it before anyone else does, but don't forget to send us a pic!


    Tried this recipe? Have a recipe of your own you want to share? Tag us @juxfood or drop us an email at hello@juxfood.com.

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