Skip to content
Winter shakshuka recipe

Winter shakshuka recipe

0 ratings

We've given shakshuka a festive glow-up by using seasonal veg. Butternut squash and kale are cooked in a harissa-spiced tomato sauce and topped with an egg - perfect for a Boxing Day brunch. See method

  • Serves 6
  • 10 mins to prepare and 30 mins to cook
  • 240 calories / serving
  • Vegetarian
  • Gluten-free


  • 2 tbsp olive oil​
  • 1 large red onion, roughly chopped
  • 1 green pepper, roughly chopped
  • 1 small butternut squash, about 700g, peeled and cut into bite-sized pieces
  • 3 garlic cloves, crushed​
  • 1 tbsp harissa paste
  • ¼ tsp ground cumin
  • 1 tsp smoked paprika​
  • 2 x 400g tin chopped tomatoes
  • 1 gluten-free vegetable stock cube
  • 100g curly kale, stems removed
  • 6 large eggs
  • 2 tbsp chopped coriander or parsley
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    3g 14%
  • Sugars

    13g 15%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 18.5g Protein 12.7g Fibre 2.7g


  1. Heat the oil in a large deep-sided frying pan that has a lid. Fry the red onion and butternut squash over high heat for 4-5 mins, until beginning to brown.
  2. Reduce the heat and add the green pepper, garlic, harissa, cumin and smoked paprika. Cook for 2-3 mins until fragrant. Season well with salt and black pepper. Pour in the chopped tomatoes and crumble over the stock cube. Stir and bring to a gentle simmer. Cover and cook for 5-8 mins, or until the squash is almost tender.
  3. Stir through the kale and cook for another 2 mins until wilted. Make 6 wells in the mixture and crack an egg into each one. Cover and cook for 10-12 mins until the whites have set on the top. Remove from the heat and sprinkle with the chopped herbs. Serve immediately.

See more Christmas brunch recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.