Simple Shakshuka by Alanna Brown

Great to share, extremely pretty to photograph and ohhh so so so bloody fantastically delicious!!! Rich flavours, like a comfort food that you literally can't get enough of. It says 'simple' in the title and it genuinely is super simple to prepare but when you dig in, that flavour explosion is sooo much more than simple! Enjoy guys!

Simple Shashuka
Simple Shahuka

Serves 2 | Prep Time 10min | Total Time 40min


1 spring onion, thinly sliced
1 capsicum, diced
Extra virgin olive oil
Salt & pepper
400g tin diced tomatoes
1⁄4 cup vegetable stock
1⁄2 x 400g tin chickpeas, drained & rinsed
4 eggs
60g halloumi, sliced
Handful of parsley, roughly torn
1 tsp SPICETUB Egg Master
Bread or pita, to serve


Preheat the oven to 170 degrees Celsius. Heat a medium sized oven proof frypan to medium and cook the spring onion & capsicum with the olive oil until softened. Add a small sprinkle of salt & pepper, the diced tomatoes and vegetable stock. Bring to the boil, then lower simmer for 15 minutes.
Add the chickpeas and stir to combine. Make 4 evenly spaced holes in the mixture and crack an egg into each hole. Place the halloumi slices on top. Sprinkle over the torn parsley & SPICETUB Egg Master. Carefully place in the oven and bake for 15-20 minutes or until the egg is cooked to your liking. Enjoy with bread or pita.

TIP: You can alternatively cook the tomato mix in advance and then pour into a baking dish to cook the eggs

Meet the recipe creator Alanna Brown - Nutritionist & Workshop Facilitator 

My love of food and passion for strengthening our food system led to my completing a Masters in Human Nutrition at Deakin University. With sustainability and health in mind, I take an evidence based non-diet approach to nutrition.My goal is to pass on relevant and practical nutrition education and advice to individuals and businesses, to help nurture a positive relationship with food and our environment.

Find Alanna on Instagram .