Annabel Karmel’s Baby Shakshuka

  • Makes 2 portions Serves 2

Shakshuka is a delicious baked egg and tomato dish that can be eaten any time of day. It's a popular dish in the Middle East and North Africa and the name means 'mixture' in Arabic...


Eggs are a great source of nutrition for growing babies and toddlers: with this in mind, nutrition guru Annabel Karmel has teamed up with British Lion Eggs to produce this tasty shakshuka, which is suitable for babies and that the whole family will enjoy.

Simple to make with some super healthy ingredients: if you want to make it for a family of 4, just double up the ingredients below.



  • courgette 50g, finely diced
  • clove of garlic 1, crushed
  • potato 50g, peeled and finely diced
  • cumin 1/4 tsp, ground
  • coriander 1/4 tsp, ground
  • cinnamon pinch
  • chopped tomatoes 400g
  • tomato puree 1 tsp
  • thyme 1 tsp, chopped
  • British Lion eggs 2
  • white pitta for dipping 1


  • Step 1

    Heat the oil in a small frying pan about 20cm wide. Add the onion, pepper, courgette and potato and fry for 2 minutes.

  • Step 2

    Add the garlic and spices and cook for 30 seconds. Add the tomatoes, thyme and puree. Bring up to the boil, then reduce the heat and simmer gently for 25 minutes until the vegetables are soft and the sauce has reduced.

  • Step 3

    Make 2 holes in the mixture. Crack the eggs into the holes and continue to simmer for 8-10 minutes until the egg whites have set but the yolks are still runny.

  • Step 4

    Toast the pitta and cut into lengths for dipping.

In October 2018, The Food Standards Agency (FSA) confirmed that eggs safe to be eaten runny, and even raw, by vulnerable groups including infants, children and pregnant women – as long as they are British Lion-stamped.