#MeatfreeMonday: Shakshuka

by Olga Alexandru

#MeatfreeMonday: Shakshuka

If you feel like you’ve overindulged over the weekend here’s a recipe that will make you want to eat your veg! Bart Ingredients has kindly sent us the perfect recipe for a healthy breakfast. It can also be used for lunch or dinner so if you’re stuffed from Easter lunch you can have it any time of the day.

Preparation Time

5 minutes

Cooking Time

35 minutes




  • 1 tbsp olive oil
  • 1 small onion, finely sliced
  • ½ red pepper, finely sliced
  • ½ yellow pepper, finely sliced
  • 3 tsp Bart garlic paste
  • ¼ tsp Bart ground paprika
  • ½ tsp Bart ground cumin
  • ¼ tsp Bart cayenne pepper
  • 400g tinned tomatoes
  • 80ml vegetable stock
  • 1 tsp sugar
  • 2 eggs
  • Small bunch coriander
  • Bread and natural yogurt to serve

Heat the oil in a medium sized saucepan and gently cook the onion and peppers for 5-7 minutes. Stir in the garlic, paprika, cumin and cayenne and cook for a further minute until fragrant.

Tip in the tomatoes, stock and sugar, season and stir well. Season well and allow to simmer very gently for 20 minutes adding a little more stock if it gets too thick.

Make 2 wells in the tomatoes and carefully crack in the eggs. Put the lid on the pan and turn the heat down very low.

Cook for 8-10 minutes until the eggs are done to your liking then serve sprinkled with some fresh coriander and with natural yogurt and bread.

Source: Bart Ingredients

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