The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Masala shakshuka
This is sunny side up, South Asian style… Cumin-spiced home fries (aka cubed roasties), red peppers, onions and wilted spinach in a fragrant tomatoey curry sauce, finished with a squiggle of cooling Greek-style yogurt. And let’s not forget the reason we’re all here: perfectly poached eggs with wobbly golden yolks. Yum!
SWK: Source of fibre
SWK: High protein
Plants 6
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Serving size
Ingredients
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 400g potatoes
- 2 tsp cumin seeds
- 1 pepper
- 1 onion
- 80g baby spinach
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp tomato purée
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh coriander
- 4 eggs (Eggs) (free range medium egg)
Nutritional Information
Calories: 478
Protein: 26g
Carbs: 63g
Fat: 12g
Ingredients
- 800g potatoes
- 4 tsp cumin seeds
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 pepper
- 2 onion
- 160g baby spinach
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 tbsp tomato purée
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 handful of fresh coriander
- 8 x eggs (Eggs) (free range medium egg)
Nutritional Information
Calories: 478
Protein: 26g
Carbs: 63g
Fat: 12g
Masala shakshuka
This is sunny side up, South Asian style… Cumin-spiced home fries (aka cubed roasties), red peppers, onions and wilted spinach in a fragrant tomatoey curry sauce, finished with a squiggle of cooling Greek-style yogurt. And let’s not forget the reason we’re all here: perfectly poached eggs with wobbly golden yolks. Yum!
Cook time:
45 mins
Cuisine:
Indian
Food group:
Dairy
Allergens: Milk, Celery, Eggs
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x large non-stick frying pan
Start the spuds off
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the potatoes into 1cm cubes, put them on a baking tray lined with baking paper and scatter over the cumin seeds. Spritz with cooking spray and lightly season, then roast for 20-25 mins.
Slice & sauté
- Meanwhile, deseed and thinly slice the peppers, then peel and thinly slice the onions.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the peppers, onions and spinach for 5-7 mins, until softened.
Things get saucy!
- Stir in the curry powder, ginger & garlic paste and tomato purée and cook for 1 min.
- Add the passata, crumble in the stock and pour in 200ml water (300ml for 4 portions). Simmer for 3-4 mins, then stir in the roasted potatoes.
- Finely chop the coriander and add half to the sauce.
Bake the eggs
- Create 4 wells in the sauce (8 for 4 portions) and crack an egg into each. Let the shakshuka bubble for 4-5 mins, until the egg whites are almost cooked.
- Transfer the pan to the oven and bake for 4-6 mins, until the eggs are cooked how you like them.
Add your final touches
- Scatter the remaining coriander over the shakshuka, drizzle with yogurt and serve.