• 1 aubergine, cut into 3cm chunks
  • 2 tbsp olive oil
  • 250g beef mince
  • 1 onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp crushed chillies
  • 2 x 400g tins chopped tomatoes
  • 1 tsp sugar
  • 4 medium eggs
  • 1 tbsp tahini paste
  • 1 tsp lemon juice
  • 1 tbsp natural yogurt
  • 1 preserved lemon, pips discarded, finely chopped
  • 50g feta cheese, crumbled
  • 28g flat-leaf parsley, leaves chopped
  • ½ tsp sumac
  • 4 pitta breads, toasted


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the aubergine chunks in a roasting tin, drizzle with 1 tbsp oil and season. Roast in the oven for 30 minutes until tender and cooked through.

  2. 2

    Meanwhile, heat a large, non-stick lidded frying pan, add the mince and cook over a high heat, stirring for 3-4 minutes until browned. Transfer to a plate. Add the remaining oil and the onion to the pan, cover and cook gently for 10 minutes. Stir in the garlic, spices and chillies. Cook for 2 minutes, then return the beef to the pan. Add the tomatoes, sugar and 200ml kettle-hot water. Stir well and bring to the boil, then simmer, uncovered, for 20 minutes. Stir occasionally, then add the roasted aubergine and season well.

  3. 3

    Using the back of a large spoon, make four wells in the sauce. Crack an egg into each one. Cover with a lid and cook gently for 6 minutes, then turn off the heat and leave covered for a further 2 minutes until the whites are set, but the yolks are still runny.

  4. 4

    Mix together the tahini, lemon juice and yogurt to taste and season. Add 1 tsp cold water. Sprinkle the shakshuka with the preserved lemon, feta and parsley. Spoon on the tahini dressing and scatter over the sumac. Serve with pitta breads.

Nutritional Details

Each serving provides
  • Energy 1143kj 273kcal 14%
  • Fat 13.3g 19%
  • Saturates 3.5g 18%
  • Sugars 7.0g 8%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 335kj/80kcal

Each serving provides

8.1g carbohydrate 2.6g fibre 28.8g protein

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