JCN Approved Shakshuka


  • 1 tsp olive oil
  • 1/2 onion, finely diced
  • 1/2 large ripe tomato OR 2-3 small tomatoes, finely diced
  • 1/4 capsicum, finely diced
  • Fresh parsley, finely diced
  • 1 tsp of each ground cumin and smoked paprika
  • 1/2 tsp cayenne pepper (adjust to suit your spice tolerance)
  • 50 mL water
  • Eggs (as per the protein portion on your plan)
  • Salt and pepper to taste
  • More parsley to garnish
  • Toast (as per the carb portion on your plan)



Place a non-stick pan on medium heat and add oil. Add onion and cook for 2-3 minutes. Then add tomato, capsicum, parsley and cook for a further 2-3 minutes. Mix through spices and cook for an additional 30sec-1min (be careful not to burn the spices). Add in 50 mLs of water, stir and cover the pan with a lid. Cook for a further 3-5 minutes until tomatoes wilt down.

Take the lid off the pan and give the sauce a quick stir. Make a well in the sauce and crack in the eggs. Cover again with the lid and cook for 3-5 minutes or until eggs are cooked to your liking.

Season with salt, pepper and garnish with parsley. Serve with toast.


Serves 2