Smokey shakshuka

Savoury breakfasts don't get much better than this!

Try using your free-range eggs in this delicious Middle Eastern style shakshuka baked eggs recipe.


Gooey eggs, zesty tomatoes and delicious spices – a tasty AND healthy start to your morning! This recipe is suitable for diabetics.

If you like shakshuka, you could also try our chickpea shakshuka recipe.



1.Combine saffron and the water in a small jug.
2.Toast cumin seeds in a large deep dry frying pan over medium heat for 1 minute or until fragrant, remove from pan.
3.Heat 2 teaspoons of the oil in same pan; cook onion, garlic, capsicum and beef, stirring, for 5 minutes or until beef is browned and vegetables are tender.
4.Add saffron mixture, cumin, parsley, tomato, chilli and paprika to pan; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 10 minutes or until mixture has thickened slightly. (If the mixture sticks to the pan while cooking, add 1 tablespoon of water to the pan to help stop the ingredients sticking.) Stir through half the spinach. Season with pepper to taste.
5.Meanwhile, heat a grill pan (or grill or barbecue) over medium heat. Rub pitta with remaining oil on both sides; cook for 1 minute each side or until charred. Remove from pan; cover to keep warm.
6.Make two indents in the hot tomato mixture with the back of a spoon. Break 1 egg into a cup, slide into indent. Repeat with remaining egg. Reduce heat to low; cook, covered, for 4 minutes or until egg whites are set.
7.Top with remaining spinach, serve with pitta.

Chipotle chilli with adobo sauce can be found in most good grocers and delicatessens. You can up the chilli for a little more heat or you can substitute chipotle chilli with 1 fresh long red chilli or ½ teaspoon dried chilli flakes if you prefer. Prepare the recipe the day before up to the end of step 4, if you like; just before serving, reheat and continue from step 5.


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