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.
Super-veg shakshuka with potato salad
Ready for a taste of the good life? Our aromatic base of onions, leeks, cumin seeds, smoky paprika and garlic is joined by spinach and peas for a light simmer in stock. Enter the eggs for a quick bake and… boom shak-a-lak-a! Serve with a simple salad of dill-flecked potatoes and devour!
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 1 tsp smoked paprika
- 400g baby potatoes
- 1 onion
- 1 leek
- 2 garlic clove
- 1 tsp cumin seeds
- 160g baby spinach
- 150g peas
- 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)
- 4 eggs (Eggs) (free range medium egg)
- 3 spring onion
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 463
Protein: 31g
Carbs: 54g
Fat: 14g
Ingredients
- 2 tsp smoked paprika
- 320g baby spinach
- 150g peas
- 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)
- 8 x eggs (Eggs) (free range medium egg)
- 5 spring onion
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 tsp cumin seeds
- 800g baby potatoes
- 2 leek
- 4 garlic clove
- 2 onion
Nutritional Information
Calories: 429
Protein: 28g
Carbs: 49g
Fat: 13g
Super-veg shakshuka with potato salad
Ready for a taste of the good life? Our aromatic base of onions, leeks, cumin seeds, smoky paprika and garlic is joined by spinach and peas for a light simmer in stock. Enter the eggs for a quick bake and… boom shak-a-lak-a! Serve with a simple salad of dill-flecked potatoes and devour!
Cook time:
30 mins
Cuisine:
North African
Food group:
Dairy
Allergens: Celery, Eggs, Milk
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick ovenproof frying pan
Set the spuds simmering
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Quarter the potatoes and cook in boiling water for 15-18 mins, then drain.
Peel, slice & crush
- Meanwhile, peel and thinly slice the onions. Trim the leeks and halve them lengthways, then thinly slice into half-moons.
- Peel and crush the garlic.
Ace the base!
- Spritz a large non-stick ovenproof frying pan with cooking spray and put it over a medium-high heat. Fry the onions and leeks with the cumin seeds and paprika for 5 mins.
- Add the garlic and cook for 1 min.
Cook the eggs
- Gather the spinach into a tight bunch and thinly slice.
- Tip the spinach and peas into the frying pan, then crumble in the stock, pour in 200ml water (300ml for 4 portions) and stir well. Simmer for 2-3 mins, then lightly season.
- Create 4 wells in the sauce (8 wells for 4 portions) and crack an egg into each. Let the sauce bubble for 2-3 mins, until the whites are almost cooked.
- Transfer the pan to the oven and bake for 4-5 mins, until the eggs are cooked how you like them.
Bring everything together
- Thinly slice the spring onions and mix them into the potatoes along with the yogurt, then lightly season.
- Grind some black pepper over the eggs and serve the shakshuka with the potatoes.