Another Turkish eggs recipe to try. I can’t get enough of them!

I promised myself that I’d try and eat more fruit in 2022, however I remain rebellious towards the ‘good stuff’. Finding a sensible substitute for a bacon or sausage butty is a tough gig, but it’s got to be done if you want to cut out unnecessary calories, or sheer greed in my case.

Shakshouka or Shakshuka, depending on which spelling you go with, is an egg-based recipe originating from Turkey. There are many variations of it, but I decided to try this version from Two Chubby Cubs having tried a previous adaption from Pinch of Nom. You certainly won’t go hungry or skint after eating it at a cost of about 85p per serving.

I found including two tins of peeled plum tomatoes was a little rich for my liking, so if you’re of a similar disposition maybe just try one tin and see how you get on? Even with using full-fat feta, there’s only 200 calories per serving if splitting it between four people, or 400 cals between two if you kid yourself that you’re ‘going to skip lunch’.

And if this floats your boat, make sure you have a bash at making Menemen – a similar Turkish eggs related dish in the Hairy Dieters’ series of books which remains my personal favourite.

Recipe: Shakshouka

Calories: 200 per serving

Serves: 4

Book: Two Chubby Cubs – Fast and Filling

Prep time: Approx 10 mins

Cooking time: Approx 20 mins


  • 1 onion (finely diced)
  • 1 red pepper (finely sliced)
  • 1 small red chilli (finely diced)
  • 4 cloves of garlic (crushed)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • A pinch of salt
  • 2 x 400g tins of peeled plum tomatoes
  • 4 large eggs
  • 75g feta cheese (crumbled)
  • A handful of fresh chives (chopped)

Cost per portion: Approx £0.84


Heat a large lidded frying pan over a medium heat and spray it with a little oil.

Add the onion, red pepper and chilli to the pan and cook for a few minutes, stirring frequently.

Add the garlic and give it a good stir, then continue cooking until the pepper and onion start to brown.

Add the cumin, paprika and a pinch of salt to the pan, stir, then add the tomatoes and simmer for 10-12 minutes.

Using a large spoon, make four empty spaces in the pan for the eggs.

Crack the eggs into the gaps and cover the pan with a lid.

Cook for 7-10 minutes, or until the eggs are cooked.

Scatter over the feta, sprinkle over the chives and serve.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s