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.
Hake Shakshuka with Rice & Roasted Aubergine
This easy shakshuka features chunks of succulent, sustainably sourced hake and oozy eggs, sprinkled with fresh-cut coriander. Gooey baked aubergine and mounds of fluffy brown rice join on the side.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 2 onion
- 1 handful of fresh coriander
- 4 hake fillets (skin off) (Fish)
- 2 tbsp smoked paprika
- 4 garlic clove
- 2 pepper
- 160g brown rice (brown rice (100%))
- 4 egg (Eggs)
- 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 aubergine
Nutritional Information
Calories: 612
Protein: 52g
Carbs: 45g
Fat: 25g
Hake Shakshuka with Rice & Roasted Aubergine
This easy shakshuka features chunks of succulent, sustainably sourced hake and oozy eggs, sprinkled with fresh-cut coriander. Gooey baked aubergine and mounds of fluffy brown rice join on the side.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Heat a large saucepan filled with salted boiling water on high heat. Add the rice and boil for 25-30 mins, until cooked, then drain. Dissolve the stock cube in a jug with 200ml boiling water.
- Quarter the aubergines lengthways. Place on a lined baking tray and toss with 2 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft golden.
- Roughly dice the onions and peppers. Finely chop or crush the garlic. Heat a large saucepan with 1 tbsp oil on medium-high heat. Add the prepped veg and cook for 5-7 mins, until softened. Add the paprika, cook for 3 mins, then add the chopped tomatoes and stock. Simmer for 10-12 mins, until thickened slightly. Season with sea salt and black pepper.
- Meanwhile, roughly chop the coriander. Dice the hake into large chunks. Transfer the tomato mixture to an ovenproof dish. Gently stir through the hake and half the coriander. Bake for 10 mins.
- Remove the dish from the oven. With a spoon, make 4 small wells in the mixture. Crack the eggs into the wells and bake for another 5-7 mins, until the whites are set and the yolks are runny. Season with sea salt and black pepper.
- Serve the hake shakshuka with rice and roasted aubergines. Sprinkle over the remaining coriander.
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