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Photo of Indian-style shakshuka by WW

Indian-style shakshuka

Total Time
20 min
5 min
15 min


Olive oil

1 tbs

Curry powder

3 tsp, mild

Dried chilli flakes

½ tsp, (optional)

Brown onion

125 g, fozen diced variety

Red capsicum

1 medium, finely chopped

Canned diced tomatoes

400 g, (1 x 400g can)

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Baby spinach

100 g


4 medium

Cheese, paneer

120 g, cut into 2cm pieces

Fresh coriander

¼ cup(s)


1 medium, in wedges


  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook curry powder and chilli flakes, stirring, for 30 seconds or until fragrant. Add onion and capsicum and cook, stirring, for 3–4 minutes or until softened. Add tomatoes, chickpeas and spinach and season with salt and pepper. Cook, stirring, for 1 minute or until spinach has wilted.
  2. Using a large spoon, make 4 shallow indents in tomato mixture. Carefully crack 1 egg into each indent and sprinkle with paneer. Reduce heat to medium and cook, covered, for 6–8 minutes or until eggs are cooked to your liking.
  3. Sprinkle with coriander and serve with lemon wedges.


SERVING SUGGESTION: Baby spinach and pappadums. TIPS: Paneer is a crumbly white milk cheese popular in Indian cuisine. Find it in the chilled cheese cabinets of most supermarkets. Add it: 1 long fresh red chilli (thinly sliced) with onion in Step 1. Swap it: Paneer for reduced-fat feta cheese.