Shakshuka recipe


Enjoy some of your favourite meals the healthy way with these delicious recipes from the Pinch of Nom girls

Pinch of Nom’s founders and authors, Kate Allinson and Kay Featherstone, believe that eating well should be an enjoyable daily ritual, a pleasure that comes from making something nourishing and delicious.

There are no restrictive diet plans to be found here, just healthy satisfying meals that are simple to make and taste incredible.

It all makes Pinch of Nom recipes perfect for people who don’t like diets, created by cooks who love their food.


This North African dish is quite simply a tomato-based stew made with onions, garlic and peppers, with eggs poached in the mixture.

It’s a home comfort-style meal that’s easy on the calories with a slight chilli heat.

Serve it with some new potatoes and green vegetables, or just on its own as a light meal.

Prep 10 mins 

Cook 25 mins

242 kcal per serving

Veggie; Gluten-Free

Everyday Light

Serves 2

What you need: 

low-calorie cooking spray

1 onion, sliced

1 red pepper, deseeded and sliced

1 yellow pepper, deseeded and sliced

2 garlic cloves, finely chopped or grated

½ tsp ground cumin

¼ tsp mild chilli powder

1 x 400g tin chopped tomatoes or cherry tomatoes

pinch of granulated sweetener

1 tsp lemon juice

100g spinach

sea salt and freshly ground black pepper

handful of chopped fresh parsley or coriander

4 medium eggs

How to prepare:

Spray a large frying pan with some low-calorie cooking spray and place over a medium heat.

Add the onion and peppers and cook for 4–5 minutes until they have started to soften.

Add the garlic and continue cooking for 4–5 minutes. (This should take 8–10 minutes in total.)

Add the cumin and chilli powder and stir for a minute or so, then stir in the tomatoes, sweetener and lemon juice.

Cook for a couple of minutes, stirring occasionally.

Stir in the spinach, then turn the heat down to low, cover and cook for 5 minutes. Season to taste with salt and pepper.

Sprinkle half the parsley or coriander over the tomato mixture, then make four wells in the mix and crack an egg into each one.

Sprinkle the eggs with some salt and pepper, cover with a lid or foil and simmer over a low heat for 8–10 minutes if you like your eggs runny, or a bit longer if you prefer them firmer.

Remove from the heat, sprinkle with the remaining parsley or coriander and serve.

Recipes extracted from Pinch of Nom: 100 Slimming, Home-style Recipes by Kate Allinson and Kay Featherstone.

The Pinch of Nom: Food Planner is also available (both out now, published by Bluebird).

Photos:Mike English.

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