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.
Mexican-style Shakshuka with Charred Tomato Salsa
x
High protein
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 4 egg (Eggs)
- 200g baby tomatoes
- 2 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 2 onion
- 4 spring onion
- 400g passata (tomatoes, salt, citric acid)
- 4 garlic clove
- 1 unwaxed lime
- 1 handful of fresh coriander
- 690g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 pepper
- 40g baby spinach
Nutritional Information
Calories: 375
Protein: 22g
Carbs: 42g
Fat: 11g
Mexican-style Shakshuka with Charred Tomato Salsa
x
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper / silver foil
- Pull out a large lidded frying pan, a sieve and a measuring jug
Roast the salsa
- Halve the tomatoes. Slice the spring onions into 1cm pieces
- Place both on the lined baking tray, drizzle with 1 tsp oil. Season with salt and pepper. Bake for 7-8 mins until the tomatoes are soft
- Set aside and leave to cool
Prep the veg
- Finely chop or crush the garlic. Thinly slice the onions. Thinly slice the peppers. Roughly chop the coriander
- Drain and rinse the butterbeans. Rinse the spinach
Make the shakshuka
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and pepper and cook for 5-7 mins, until softened
- Add the garlic and tempero baiano. Cook for a further minute, then add the passata, butterbeans and 120 ml water (30 ml water for 1 person). Bring to a boil and simmer for 2 mins
Finishing touches
- Stir in the spinach, half of the coriander and season with salt and pepper
- Create 4 wells in the sauce and gently crack in the eggs. Cover with a lid and simmer for 5-7 mins, until the whites have set and the yolks are still runny
- In the small bowl combine the roasted spring onions, tomatoes, 1 tsp oil with the lime juice. Season with salt and pepper
Plate up
- Spoon the shakshuka into bowls and garnish with the remaining coriander. Spoon over the charred spring onion salsa
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.