Spiced Cauliflower & Aubergine Shakshuka (Serves 1)


A traditional Middle-Eastern dish of chargrilled aubergines, peppers and chickpeas in a tomato, cinnamon and cumin sauce, topped with spiced roasted cauliflower.

The Shakshuka is also another of our meals for one which can be microwaved for those in a hurry.

Why not try with some garlic ciabatta?

COOK product link


Chopped Tomatoes (34%) (contain: Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid), Cauliflower (14%), Red Peppers (10%), Green Peppers (10%), Onions, Chickpeas (9%), Chargrilled Aubergine (6%) (contain: Aubergines, Sunflower Oil, Sea Salt, Sugar, White Wine Vinegar, Lactic Acid, Ascorbic Acid, Parsley, Garlic, Herbs), Garlic, Rapeseed Oil, Tomato Puree, Coriander, Parsley, Salt, Smoked Paprika, Black Pepper, Cinnamon, Cumin Seeds, Caraway Seeds, Turmeric, Allspice, Chilli Flakes.

Cooking Instructions


Preheat oven. Remove sleeve and pierce film lid. Place on a baking tray and cook in the centre of the oven. Shakshuka is traditionally topped with an egg. They freeze badly, but it’s a simple, tasty addition if you fancy adding your own. Ten minutes before it’s done just peel off the film (careful, it’s hot!), stir, create a small well in the top, and crack an egg into it, before putting it back into the oven.

Fan 170°C, Electric 190°C, Gas Mark 5.
45 mins
Allow to rest for 2 mins before serving.

Remove sleeve, pierce film. Place on microwaveable plate. Cook on full power.
4 mins > stir well & re-cover > 4 mins
Allow to rest for 2 mins before serving.

Steam may be released when removing film lid.