Ricotta Spinach Breakfast Bake
A soft, sliceable egg bake with ricotta, spinach and sweet tomatoes.
Gluten-free
Classic Shakshuka (Eggs in Spiced Tomato Sauce)
Eggs poached in a smoky pepper and tomato sauce. One pan, 30 minutes, and the best brunch you can make with a tin of tomatoes.
Vegetarian
Gluten-free Under 30 min (156 ratings)
Prep10 min
Cook20 min
Total30 min
Serves2
DifficultyEasy
Shakshuka is proof that the simplest dishes are the best. Sweet peppers and onions cook down with cumin and paprika, tinned tomatoes turn into a rich sauce, and eggs poach gently on top. Serve straight from the pan with lots of bread.
Method
- Heat the oil in a wide frying pan over medium heat. Cook the onion and pepper with a pinch of salt for 8 minutes until soft and sweet.
- Add the garlic, cumin, paprika and chilli flakes and cook for 1 minute.
- Pour in the tomatoes, add the sugar and half a tin of water. Simmer for 8–10 minutes until thick. Taste and season.
- Make 4 wells in the sauce with the back of a spoon and crack an egg into each. Cover with a lid and cook for 5–7 minutes, until the whites are set but the yolks still runny.
- Scatter over the feta and herbs and serve straight from the pan with bread for dipping.
💡 VeggieTip notes
- For a bigger meal, add a drained tin of chickpeas or butter beans with the tomatoes.
- Vegan version: skip the eggs and feta; add chickpeas and top with tahini and a squeeze of lemon.
- Leftover sauce (without eggs) freezes well — make double.
Nutrition (per serving, approx.)
390kcal
20g protein
18g carbs
27g fat
5g fibre
Values are estimates and will vary with brands and portion sizes.