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Shakshuka for One

Shakshuka for One

By: Lisa Guy

This flavoursome dish is loaded with lycopene, a phytochemical that gives tomatoes their bright red colour and many important health benefits. Lycopene is a powerful antioxidant that has anti-cancerous properties. It has also been found to help lower “bad” LDL cholesterol levels and reduces the risk of heart disease. Tomatoes are also rich in lutein and zeaxanthin, two carotenoids that help protect the eyes from blue light from computers, phones and TVs, and can lower the risk of age- related eye conditions such as macular degeneration and cataracts.



Prep time

Cook time



  • Olive oil
  • 1⁄4 red onion, thinly sliced
  • 1-2 cloves garlic, minced
  • 1⁄2 small red capsicum, thinly sliced
  • 1⁄2 zucchini, cut into strips
  • 1⁄4 tsp cumin
  • 1⁄4 tsp ground coriander
  • Pinch chilli flakes
  • Pinch sea salt & pepper
  • 1⁄2 cup tinned tomatoes
  • 1⁄4 cup cooked chickpeas
  • 1 organic egg
  • Small handful parsley or coriander, to serve Toasted sourdough, to serve


  • Heat some olive oil in a small frying pan over medium heat.
  • Cook onion and garlic for 3 mins, then add capsicum, zucchini, cumin, coriander, chilli, salt and pepper. Cook for a further 4 mins. Add tomatoes and chickpeas and combine. Allow your shakshuka to cook for 5 mins until it starts to thicken.
  • Make an indent in the sauce and then crack an egg into it. Cover your frying pan and cook for 5 mins until the egg is cooked to your liking.
  • Top with fresh herbs and serve with toasted sourdough.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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