Veggie-Packed Family Shakshuka

Servings: 4 Adults or 6 children

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

 I absolutely love shakshuka and I’m always experimenting with new ways to make it! My go-to is adding aubergine for a healthy breakfast boost, but when I’m feeling indulgent, I toss in some diced potatoes. They make the whole dish so filling, and let’s be honest—anything with potatoes is just irresistibly delicious!

When I add heat for myself, I use Turkish Aleppo chilli flakes—it’s now a must in my shakshuka! It brings a unique kind of heat that really elevates the dish, while the other spices stay perfectly baby-friendly. I always wait to add salt later for myself, as I avoid salt in my kids’ food when they’re under 1.

• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 aubergine (eggplant), diced
• 4 fresh tomatoes, chopped (or 1 tin of chopped tomatoes)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp marjoram
• Optional: Chili flakes (for adult servings only)
• Salt and pepper, to taste
• 4 eggs

1. Heat olive oil in a pan and sauté onions and garlic until translucent.

2. Add aubergine and stir to coat in the oil.

3. Stir in diced tomatoes, ground coriander, cumin, paprika, marjoram, and pepper. Cook for 10 minutes.

4. Make 4 divots in the sauce and crack an egg into each.

5. Cover and steam-cook for 5 minutes or until eggs are cooked to your liking.

 Babies 6-9 months:

• Ensure the egg is fully cooked (firm yolk). Cut the egg into strips or small pieces that are easy for the baby to grasp.

• Serve the sauce as a dip with soft finger foods like steamed vegetable sticks, strips of bread, or cooked pasta. Avoid adding salt.

Babies 9-12 months:

• Ensure the egg is fully cooked (firm yolk). Offer small pieces of the egg and soft chunks of the sauce for self-feeding.

• Serve with soft finger foods like pita bread, rice, or roasted vegetable sticks to encourage exploration of flavuors and textures.

Babies 12 months+

• Eggs can be cooked to your child’s preference if they are comfortable with softer textures. Serve the sauce and egg as-is or with bread or rice for dipping.

For Adults:

• Season the sauce with salt and add chilli flakes or fresh chilli for extra heat. Pair with crusty bread, rice, or a side salad for a flavourful meal.

I like to garnish my shakshuka with fresh herbs like coriander and sprinkle Turkish Aleppo chilli flakes on top. I always enjoy it with fresh crusty bread, like sourdough, for the perfect meal.

 Always introduce potential allergens (e.g., egg, tomatoes) one at a time and in small amounts, waiting at least 2-3 days between new foods to monitor for reactions.

 If your baby has known allergies or a family history of allergies, consult with a healthcare professional before introducing new foods.