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Shakshuka, or eggs poached in an aromatic tomato sauce, is a fast, one-pan breakfast staple originating from both Northern Africa and Israel. This healthy recipe features spinach, herbs and tomatillos. Garnish with a touch of harissa (a fiery chilli paste) and dip some toasted whole-grain country bread into the jammy yolks.

This is a dish that can be made as a takeaway too, so your mother, wife, other half, auntie, sister and or grandmother, ideally, don’t have to do any cooking this Mother’s Day, even during lockdown!

SERVES 4 | COOK TIME – 30 mins

Per Serving – 254 Cals | Fat 19g | Carbs 4g | Protein 15g


  • 2 tablespoons extra-virgin olive oil
  • 1 cup sliced spring onions or scallions
  • 2 cloves garlic, finely chopped
  • 1 jalapeño or serrano pepper, finely chopped
  • 1 teaspoon ground cumin
  • 8 ounces tomatillos or green tomatoes, chopped
  • 8 cups chopped mature spinach
  • ¼ cup water
  • ½ cup chopped flat-leaf parsley
  • ¼ cup chopped fresh coriander
  • ¼ cup chopped fresh mint
  • ¼ teaspoon salt
  • 8 large eggs
  • ¼ cup crumbled feta cheese
  • Cracked pepper & harissa for garnish



  1. Heat oil in a medium skillet over medium heat. Add spring onions (or scallions) and cook, stirring occasionally, until tender but not brown, 1 to 2 minutes.
  2. Add garlic, pepper and cumin; cook, stirring, until fragrant, about 30 seconds. Stir in tomatillos (or green tomatoes) and cook, stirring occasionally, until starting to break down, about 5 minutes.
  3. Add spinach and water; cook, stirring, until wilted, about 1 minute. Stir in parsley, coriander, mint and salt
  4. Crack eggs over the vegetables. Cover and cook over medium-low heat until the whites are set, 3 to 5 minutes.
  5. Remove from heat and sprinkle with feta; cover and let stand for 2 minutes.
  6. Garnish with cracked pepper and harissa, if desired.

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