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Shakshuka Baked Eggs


4 eggs
1-2 tsp coconut oil
1 red capsicum, chopped
1 medium eggplant, chopped
1 tomato, chopped
1 tin of canned tomatoes (400g)
1 garlic clove, crushed
1 Tbsp tomato paste
1 tsp harissa sauce (optional)
1 tsp ground cumin
1 tsp ground paprika
¼ cup water
1 cup kale or spinach, shredded
Sea salt and black pepper to taste


  1. Preheat oven to 180°C (350°F).
  2. Heat oil in a frying pan, and cook the capsicum and eggplant over medium heat, mixing well, until softened.
  3. Add tomatoes, tomato paste, harissa, cumin, paprika, sea salt and pepper, water and simmer for 10 to 15 minutes until sauce becomes thick.
  4. Add in shredded kale or spinach at the end and stir through sauce mixture. Pour sauce into a baking dish (or leave in frypan if it is oven proof).
  5. Make four hollows in the top, crack eggs into the holes, bake for 10-15 minutes or until your eggs are cooked to your liking.
  6. Optional: Serve with a dollop of yogurt and sprinkle of fresh herbs (basil or coriander).


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