Spicy Shakshuka

A wonderful dish to make over the weekend. This spicy shakshuka contains onions which are part of the allium family of vegetables.  These have anti-inflammatory and antioxidant compounds. These compounds work hand in hand with other micronutrients to improve immune function and prevent disease.

Balance by Hayley

Recipe by Hayley Geddes
Serves - 1
Prep. Time - 10 min
Cooking Time - 20 min


  • 1 tsp extra virgin olive oil
  • ¼ red onion, diced
  • 1 garlic clove
  • salt & pepper
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp chilli flakes
  • 1 red pepper cut into strips
  • 200g tin 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
  • 2 tbsp natural yoghurt


  • Place oil in frying pan over medium heat.
  • Once heated add the onion, garlic, salt and pepper, turmeric, cumin and chilli flakes. Fry for 3 minutes.
  • Add the pepper and fry for a further 3 minutes.
  • Stir in the tomatoes and tomato puree and simmer for 5 minutes.
  • Stir the spinach into the mixture.
  • Make a well in the centre of the mixture and crack the egg into it. Cook for 5–8 minutes, until the egg white is cooked and the yolk still runny.
  • Crumble over the feta and sprinkle on the parsley.
  • Serve straight from the pan with a slice of seeded rye bread and top with the yoghurt.

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