A pan of veg-packed shakshuka

Super Veg Shakshuka by Lizzie King

My perfect brunch that you can have on the table in twenty minutes. Adaptable according to the fresh vegetables you might have just adding in a few store cupboard staples, you may be making it on repeat.


2 tbsp olive oil
1 onion, sliced
1 red pepper, chopped
3 stalks cavolo nero, sliced
1 tsp ground coriander
1 tsp ground cumin
350g passata
4 eggs, Burford browns used here
2 tbsp fresh dill, chopped
Salt and pepper


Warm the oil in a large frying pan, and add the onion to soften for a few minutes.
Add in the pepper and cavolo nero ribbons again stirring to cook lightly for 2-3 minutes and spoon in the dry herbs to combine and season to taste.

Pour over the passata and stir through the vegetables for a minute or two until warmed.

When the sauce is bubbling, make four wells with a wooden spoon, moving the vegetables aside. Crack an egg into each, and with the heat on medium cook for 2-3 minutes until eggs as desires, I like the whites cooked through with some give to the yolks still.

Sprinkle the fresh dill over the eggs.

Serve with large hunks of buttered sourdough.

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