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Shakshuka with Cabbage and Cucumber Salad

Breakfast, lunch or dinner, shakshuka goes down like a charm any time of day!
Difficulty Level: Moderate
Serves: 4


For the Shakshuka:
5 eggs
2 400g cans of diced tomatoes
1 400g can of lentils
1 red capsicum, chopped finely
1 brown onion, diced
3 cloves of garlic, diced
2 tablespoons of tomato paste
1 teaspoon of paprika
1 teaspoon of cumin
½ teaspoon of chilli flakes
Optional toppings: shredded coriander or parsley, crumbled feta, lime
For the salad:
2 cups of finely sliced green cabbage
1 cucumber, grated
3 tablespoons of olive oil
3 tablespoons of red wine vinegar
Salt and pepper, to season


  1. Coat a large saucepan with oil and heat on medium. Add the onion, garlic and red capsicum and cook, stirring often, until fragrant and softened (about 5mins)
  2. Add in the canned tomatoes, lentils, tomato paste, cumin, paprika and chilli and stir well. Reduce the heat to low and cook for 5 minutes
  3. Using the back of a wooden spoon, create a small well in the mixture and crack an egg in the hole. Repeat for the remaining eggs, spreading them out evenly across the mixture
  4. Now, place a wooden chopping board on top of the saucepan, leaving a small gap at the side for air to escape. Let this sit for 10-12mins or until the eggs are cooked (the egg whites should be opaque and firm and the yolks will still be a little runny)
  5. Meanwhile make the salad by combining the cabbage and cucumber with the olive oil, red wine vinegar and a good sprinkle of salt and pepper
  6. Spoon out the shakshuka into bowls, topping with fresh herbs and serving with a side of salad