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Serves 6

Winter Shakshuka

Something different to try using eggs and veg with a lovely tomato sauce.


  • 3 tbsp olive oil
  • 1 small head cauliflower, cut into small florets (around 450g)
  • 1 leek, thinly sliced
  • 1 large bunch (about 200g) Swiss chard, leaves chopped, stems sliced
  • 1 green chilli, seeds removed, finely chopped
  • 2 cans diced tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 6 medium eggs
  • 1 tbsp pine nuts


  • Place a skillet/deep frying pan on medium heat and add the oil.
  • When hot, add the leeks, cauliflower, chard stems (you will add the leaves later), and 1/2 teaspoon of salt, and mix for 6 minutes.
  • Add the chilli and cook for another 5 minutes until the cauliflower is softer.
  • Next add the tomatoes, the rest of the salt, black pepper, and cumin and stir. Bring to a simmer and add the chard leaves on top and cover, turning the heat down to medium/low.
  • Check to see if the chard is tender and wilted. If it is not, cover for another 2 minutes.
  • When the chard is tender, make 6 pockets in the mixture evenly spaced around the pan, and crack an egg into each one.
  • Two options here. You can cook in a preheated oven at 200°C for 10 minutes (no lid, check your pan is oven proof) or until the egg whites are cooked, or cover and simmer on the hob for 15 minutes or until the whites of the eggs are set and yolks are a little runny.
  • When the eggs are ready, serve and sprinkle over some pine nuts. Enjoy!
  • Kcal: 220
  • Protein: 12g
  • Fat: 14g
  • Carbs: 10g
  • Fibre: 4.6g

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

Steve Grant

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