Egg and Veggie Bowl

Serves 2

This is a variation on Shakshouka which is delicious, very quick and easy. It can be eaten for breakfast, lunch or dinner to fit around your schedule. It takes less than half an hour to make.



1 courgette

1 sweet pointed pepper

1 red onion

4 small tomatoes

2 teaspoons smoked paprika

1 teaspoon mixed herbs

1 teaspoon oil

4 eggs

salt & pepper

coriander to garnish

Optional: buttered toast or pitta bread


  1. Cut courgette, onion and pepper into small squares. Fry in oil until soft and then add tomato. Also add about 100ml of water. Continues to cook down until tomatoes soften and fall apart.
  2. Crack the eggs and put them directly on top of the vegetable mix. Cover with a lid and leave until eggs are cooked (time will vary depending on how runny you like the yolks).
  3. Serve in a bowl and top with lots of salt, pepper and a sprinkle of coriander.
  4. Enjoy


Leave a Reply