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Serves 2

Autumn Shakshuka

A warming breakfast utilising any green veg you have kicking about in your fridge.


  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 can chopped tomatoes
  • 1 can chickpeas, drained and rinsed
  • 80g chopped greens (kale, spinach, cabbage, chard)
  • 4 eggs
  • Fresh parsley


  • In a deep frying pan on high heat, add the oil and garlic and stir for a few minutes.
  • Add the spices and stir for 1 minute and then add the tomatoes and chickpeas.
  • Bring to a simmer and add the greens and cover. Cook until the greens have wilted.
  • Make 4 pockets in the mixture and crack an egg into each pocket. Season with salt and pepper.
  • To cook the eggs quickly, you can cook on the hob for a few minutes until you see the bottoms of the eggs turn white, then place under a hot grill to cook the rest of the egg for a few minutes. Ensure your pan is OK to do this.
  • Sprinkle with fresh parsley when ready.
  • Kcal: 415
  • Protein: 26g
  • Fats: 21g
  • Carbs: 27g
  • Fibre: 8.7g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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