Shakshuka
A hearty tomato and pepper stew with eggs poached in the sauce, perfect for sharing with crusty bread.
Allergens: contains eggs. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 12g carbs · 7g sugars · 5g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Onionpack 1kg · use 150g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Frozen mixed vegetablesuse 200g | £1.85240g · £0.77 per 100g | £1.651kg · £0.17 per 100g |
| Chopped tomatoesuse 400g | 2 × £0.45227g | £0.45400g |
| Spinachuse 100g | £1.77500g · £0.35 per 100g | £1.35250g · £0.52 per 100g |
| Eggspack 6 · use 4 | £2.10£0.35 each | £2.40£0.40 each |
| Basket total (full packs) | £7.57 | £6.80 |
| Cost of what this recipe uses | £4.23 | £3.06 |
| Per serving | £1.06 | £0.77 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep the onion and mixed vegetables. Finely chop the 150g onion. Measure out the 200g frozen mixed vegetables. Season the vegetables with salt and black pepper to taste. 5 minutes
- Heat a large frying pan over medium heat. Add 1 tbsp vegetable oil and once hot, add the chopped onion. Cook for 5 minutes until softened and slightly golden. Add the mixed vegetables and cook for a further 3 minutes until they start to soften. 8 minutes
- Add the 400g chopped tomatoes to the pan. Stir well to combine. Season with salt and black pepper to taste. Simmer for 10 minutes until the sauce has thickened slightly. 10 minutes
- Reduce the heat to low. Add the 100g spinach to the pan. Cook for 2 minutes until the spinach has wilted and the sauce has thickened further. 2 minutes
- Make 4 wells in the sauce using a spoon. Crack the 4 eggs into the wells. Season the eggs with salt and black pepper to taste. 1 minute
- Cover the pan and cook over low heat for 8 minutes until the eggs are set but still slightly runny in the centre. Taste and adjust the seasoning if needed. 8 minutes
- Serve the shakshuka immediately in bowls. Garnish with fresh parsley if desired. Enjoy! 1 minute
Tips
- To make it cheaper, swap the frozen mixed vegetables for a tin of beans and use canned chopped tomatoes instead of fresh.
- To batch-cook and portion it for the week, prepare the sauce and eggs as described, then divide into 4 portions. Cool and store in the fridge for up to 2 days or freeze for up to 1 month. Reheat in a pan over low heat until steaming hot throughout, then serve.
- To reheat safely, ensure the shakshuka is steaming hot throughout before serving. Reheat only once, until steaming hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Frozen mixed vegetables · about 800g left
Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, Slow Cooker Lentil Chilli. - Spinach · about 100g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Tuna Nicoise Salad, Cheesy Bean & Veg Burrito Bowl.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).