• 1 aubergine, cut into 3cm chunks
  • 2 tbsp olive oil
  • 250 g beef mince
  • 1 onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp crushed chillies
  • 2 x 400g tins chopped tomatoes
  • 1 tsp sugar
  • 4 medium eggs

To serve:

  • 1 tbsp tahini paste
  • 1 tbsp natural yogurt
  • a squeeze of lemon juice
  • 1 preserved lemon, pips discarded, finely chopped
  • 50 g feta cheese, crumbled
  • 28 g flat-leaf parsley, leaves chopped
  • a pinch of sumac
  • toasted pitta breads


  1. 1

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

  2. 2

    Meanwhile, heat a large, nonstick 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; cook gently for 10 minutes, covered. 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.

  3. 3

    Simmer, uncovered, for 20 minutes. Stir occasionally, then add the roasted aubergine and season well.

  4. 4

    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 still runny. Alternatively, transfer the mixture to a preheated ovenproof dish, add the eggs and bake at 200°C, fan 180°C, gas 6, for 5-8 minutes or until the eggs are cooked to your liking.

  5. 5

    Mix together the tahini, yogurt and lemon juice to taste; season. Add a teaspoon of cold water to make it ‘drizzleable’.

  6. 6

    Sprinkle the shakshuka with the preserved lemon, feta and parsley. Spoon on the tahini dressing; finish with a pinch of sumac. Serve with pitta breads.


    Warning: this recipe contains partially cooked eggs.

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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