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)

    1 cup fresh cilantro or parsley, chopped (250 mL)


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

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

  • 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. Simmer uncovered for 5-10 minutes to reduce liquid, stir occasionally. 
    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 cilantro or parsley.
    6. Portion into bowls (one egg per serving). Serve with crunchy bread for dipping.



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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