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Recipe - Shakshuka

30th Jun 2021

This one-pan dish makes for a hearty meal, any time of day.

Difficulty: Easy-Moderate
Servings: 4
Preparation time: 5 minutes
Cooktime: 25 minutes


  • 2 x 400g tins diced tomato
  • 1 red onion, thinly sliced
  • 4 large kale leaves, stems removed
  • 1 x 400g tin cannelini beans, drained
  • 4 eggs
  • 2 cups cooked brown rice
  • 2 tbsp grated parmesan, optional
  • 1 tbsp olive oil
  • salt & pepper


  1. Drizzle olive oil into a large skillet over medium heat. Add onion and cook 5 – 7 mins until onion just starts to soften and take on colour.
  2. Add tomatoes and beans to onion and stir to combine. Reduce heat to low and simmer 10 – 15 minutes until thickened. Thinly slice kale leaves.
  3. Increase heat to medium-low and add kale to skillet with tomato mixture. Stir for a minute or two until kale is wilted. Season sauce to taste with salt and pepper.
  4. Make four indentations in the tomato mixture with a spoon. Carefully crack an egg into each cavity. Cover pan and cook 6-8 minutes, or until eggs are cooked to your liking.
  5. Divide rice onto four plates. Spoon tomato sauce and eggs over rice, sprinkle with Parmesan, if using.