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.
Spicy Beef Shakshuka
Transform a classic shakshuka with the highest quality, British beef mince. Sizzle till golden with warming paprika, cumin and chilli. Add saucy tomatoes, spinach and peppers. Crack in the eggs and simmer until perfectly oozy in the middle! So satisfying.
High protein
4 of 5 a day
Serving size
Ingredients
- 1 handful of fresh coriander
- 2 tsp cumin seeds
- 2 pepper
- 160g baby spinach
- 2 tbsp smoked paprika
- 1 chilli
- 200g baby tomatoes
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 2 onion
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 500g beef mince (british beef mince (10% fat))
- 4 egg (Eggs)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 474
Protein: 37g
Carbs: 17g
Fat: 30g
Spicy Beef Shakshuka
Transform a classic shakshuka with the highest quality, British beef mince. Sizzle till golden with warming paprika, cumin and chilli. Add saucy tomatoes, spinach and peppers. Crack in the eggs and simmer until perfectly oozy in the middle! So satisfying.
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Cooking Instructions
- Cut each onion into 8 wedges. Dice the peppers into 2cm squares. Heat a large frying pan with 3 tbsp oil on medium-high heat (we used the 30cm HexClad Hybrid Pan). Add the onions and peppers, along with the whole tomatoes. Cook for 4-6 mins, until softened. Season with sea salt and black pepper.
- Stir the cumin seeds, paprika and garlic paste into the pan and cook for 1 min. Add the beef and cook for 3-4 mins, breaking it up with a wooden spoon, until golden brown. Rinse the spinach, then add to the pan along with the chopped tomatoes. Simmer for 4-5 mins, until the sauce has thickened slightly.
- Roughly chop the parsley, coriander and chilli (remove the seeds for less heat). Stir half the parsley, half the coriander and half the chilli (to taste) into the tomato sauce.
- Create 4 wells in the sauce and crack in the eggs. Cover the pan with a lid and simmer for 10-12 mins, until the whites are set and the yolks are still runny. Season with sea salt and black pepper.
- Serve the shakshuka in bowls. Garnish with the remaining parsley, coriander and chilli (to taste).
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