This versatile dish is flavour-packed and great for breakfast or any meal of the day. Serve with crusty bread to soak up the tomato goodness!

  • Ingredients

    3 Tbsp canola oil (45 mL)

    1 tsp cumin seeds (5 mL)

    1 medium onion, diced (1)

    4 jalapeno peppers, ribs and seeds removed, minced (4)

    4 garlic cloves, minced (4)

    ½ tsp ground coriander (2 mL)

    ½ tsp harissa dry spice (2 mL)*

    ½ tsp salt (2 mL)

    1-142 g package baby spinach (1)

    1-28 oz can no-salt added diced tomatoes (796mL)

    ½ cup no-salt-added vegetable broth (125 mL)

    6 eggs (6)

    ½ cup fresh parsley, chopped (125 mL)

    ½ cup fresh cilantro, chopped (125 mL)


    *Note: If you do not have harissa, substitute for paprika or chilli paste.

  • Directions
    1. Heat a large Dutch oven over medium-high heat. Once hot, add canola oil. Add cumin seeds and toast in oil for 1 minute, until fragrant.
    2. Add onion, sauté for 3-4 minutes until softened and slightly transparent. Add jalapenos and cook for another 3-4 minutes. Add garlic, coriander, harissa dry spice, and salt, cook for 1 minute.
    3. Add spinach, tomatoes (including liquid), and vegetable stock. Stir to combine. Bring to a boil. Once spinach has wilted, about 2-3 minutes, reduce heat to medium.
    4. Gently crack 6 eggs on top of tomato mixture. Cover with lid. For soft yolks cook for approximately 5-6 minutes. Cook eggs longer to desired consistency.
    5. Garnish shakshuka with fresh parsley and cilantro.
    6. Portion into bowls (one egg per serving). Serve with crunchy bread for dipping.


    Note: Love cheese? Add crumbled feta or shaved parmesan!

Nutritional Analysis

Total Fat
12.7 g
Saturated Fat
2.1 g
193 mg
253 mg
10 g
2.3 g
3.7 g
8.4 g
515 mg

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