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Tarran Lee

Online Fitness Coach

Recipe: One Pan Curry Shakshuka

This is one of my favourite recipes. I love the flavour and it’s very filling, plus you can have it for breakfast, lunch or dinner!


1 tbsp coconut oil

1 large red onion, sliced

1 clove garlic, minced

1 medium red capsicum, sliced

1/2 tsp turmeric, ground

1 pinch cayenne pepper (optional)

1/2 tsp paprika

1/2 tsp cumin, ground

1/2 tsp coriander, ground

1 tsp curry powder

400g tinned tomatoes

100ml coconut milk

Sea salt and freshly ground black pepper, to taste

4 eggs

Fresh chives, to serve


Heat a large frying pan with a lid over a medium heat and add coconut oil, onion, garlic and capsicum. Sauté for 2 minutes until translucent. Add spices and cook for a further minute, stirring constantly until fragrant.

Add the tomatoes, coconut milk, salt & pepper and simmer for 10 minutes, stirring occasionally, until sauce has thickened slightly.

One by one, make a well in the sauce and crack an egg in. Even if the well doesn’t stay, the weight of the egg will make it’s own well. Leave on a medium-low heat for 10 minutes or until egg whites are opaque and yolks are still slightly runny. If the top of the whites are staying too runny, place the lid over the pan and leave for a minute.

Top with a few cracks of salt and pepper and fresh chives. Serve as is or with a slice of your favourite bread toasted (Not included in macro’s). ENJOY!

Serves: 2

Prep: 5 mins

Cook: 25 mins

Nutrition per serving:

293 kcal   

16g Protein

12g Carbs

19g Fats

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