This dish is great for a weekend brunch or a quick and easy weeknight dinner.

We have used biodynamic organic eggs in this shakshuka recipe however you can substitute with tofu for a vegan alternative or halloumi for an egg-free option.

We recommend serving with toasted sourdough bread (or gluten free bread – we always recommend the gf loaf from Organic Bread Bar), fresh herbs, chilli, a sprinkle of cumin and parmesan cheese.

Serves 2.


1 tbsp olive oil
1 red onion, finely chopped
2 small capsicums, chopped
2 small zucchinis, chopped
1 small red chilli, finely chopped
400 grams fresh or tinned organic tomatoes
1/3 cup filtered water
1 pinch turmeric
1 tsp cumin
1 tsp paprika
Pinch Himalayan salt and pepper
2-3 organic eggs
Basil leaves and micro herbs, to garnish


  1. Sauté onion in olive oil over low-medium heat for a few minutes.
  2. Add in remaining chopped vegetables, tomatoes, water and spices, lower heat and simmer for approx. 30 minutes, stirring occasionally.
  3. Add eggs, cover and leave to cook for 5-10 minutes depending on how well-cooked you like your eggs.
  4. Top with basil and/or micro herbs, and season with your choice of spices, Himalayan salt and pepper.

Looking for some more savoury brunch inspiration?

Try our vegan scrambled tofu recipe!

November 5, 2018


Meet Hannah & Jen, the mother-daughter duo behind Healthy Luxe

Healthy Luxe was established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, food and travel.

We have worked with some of the leading brands in the health and wellness industry as well as fitness, lifestyle and travel.

Since launching in 2014, Healthy Luxe have manifested a highly engaged following of over 100,000 on Instagram and over 22,000 on Facebook. We were also awarded a badge for the top 50 influencers in Australia.


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