Easy Egg Shakshouka

This dish is so yummy for breakfast, lunch and dinner! This is an oil free version that I developed whilst on the Fat Loss Protocol, but you could easily sauté the onion and garlic in a little ghee, coconut or olive oil if you love your healthy fats like I do!

Serves 2



  • 1/2 garlic clove finely sliced

  • 1 small onion chopped

  • 1/8th tsp paprika (I used hot smokey but sweet would be lovely too)

  • 1/4 long red chilli or more to taste (I love spice but I didn’t want the chilli to overpower the dish)

  • 1 tsp turmeric

  • seaweed salt to taste

  • 2 Tablespoons tomato paste (optional but it gives the dish real depth of flavour)

  • 400gm tin organic tomatoes

  • 2 cups of chard or English spinach sliced, stems removed.

  • 4 eggs (Tip. Cook with only two eggs for a single serve but halve the sauce when you serve it and save the second half to have over some chicken the next day)


  1. Preheat oven to 200 degrees.

  2. Heat an ovenproof pan on low medium heat, add garlic, chilli and onion and a splash of water and saute for about 10 minutes until soft. Watch the water so they don’t catch adding a splash when necessary.

  3. Add paprika and turmeric to the pan turning up the heat slightly and give a good stir so it forms a bit of a paste.

  4. Add remaining ingredients except eggs stir and cook over medium heat for about 5 - 10 minutes until the sauce is hot.

  5. Carefully crack the eggs into the pan and transfer to the hot oven for about 10 minutes, checking regularly, until the eggs are almost cooked. The residual heat will continue to cook the eggs when you remove it from the oven. I like my poached eggs runny so removed it when the egg whites were just a little opaque still and quite wobbly when you give the pan a little shake.

  6. Allow to sit for a couple of minutes before serving.

Ready to go into the oven

Ready to go into the oven