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Oven-baked 'shakshouka' eggs

You know your hunger needs will be met when your morning breakfast includes organic eggs, homemade tomato sauce, mushrooms, spinach, spring onion, parsley all oven-baked together in pot with a side of wholemeal avocado toast. Who can possibly say no to this?

Oven baked shakshouka eggs

To make this super easy morning breakfast, you'll need (for two):

- 2 organic free range eggs

- 2 medium sized tomatoes, chopped

- 8-10 small white mushrooms, chopped

- Handful of spinach, washed

- 1/2 avocado, mashed with 1 tbsp olive oil, squeeze of lemon and salt to taste

- 2 wholemeal toasts

Toppings and seasonings:

- Salt

- Pepper

- Chili flakes

- Parsley

- 1 spring onion, chopped


1- Pre-heat oven to 180 degrees C.

2- In a pan, add some water (you can also put oil, but if you want to be extra healthy - water works too), then add the chopped tomatoes and stir. Then add the mushrooms, season with chili flakes, salt and pepper to taste. Stir and let them simmer until cooked.

3- Add the spinach once the tomato and mushroom chunky sauce is ready, stir for less than a minute and pour the mix equally in 2 small oven-safe pots.

4- Top each off with an egg, and bake in the oven for 15-20 minutes.

5- Once ready, let them cool down then top off with parsley and spring onion.

Prep your avocado toasts on the side and enjoy every bite!

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