Shakshuka

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 red pepper, finely chopped
• 2 cloves garlic, sliced
• 1 tsp ground cumin
• 1 tsp smoked paprika (or regular)
• ½ tsp chilli flakes (optional)
• 1 tin (400g) chopped tomatoes
• 1 tsp tomato purée (optional, for richness)
• Salt & pepper, to taste
• 4 medium eggs
• Fresh parsley or coriander, chopped (to serve)
• Crusty bread, pitta, or flatbread (to serve)
• 1 tbsp SUCSEED (to serve)

Cook the base

• Heat oil in a wide pan. Add onion and pepper, sauté until soft (8–10 mins).
• Stir in garlic, cumin, paprika, and chilli flakes. Cook for 1 min until fragrant.
• Pour in chopped tomatoes and tomato purée. Season well. Simmer for 10–15 mins, stirring occasionally, until thickened.

Make the wells

• Use a spoon to make 4 little dips in the sauce.
• Crack eggs into each well.
• Cover and cook gently for 6–8 mins, until whites are set but yolks are still runny (or longer if you prefer).

Finish

• Sprinkle with fresh herbs and a spoonful of SUCSEED for crunch and nutrients.
• Serve with warm bread for dipping.

Why it works (nutritionally)

• Tomatoes & red pepper: rich in vitamin C and antioxidants (like lycopene) to support immune and cellular health
• Eggs: provide high-quality protein and essential nutrients for sustained energy and satiety
• Spices (cumin, paprika, chilli): contain bioactive compounds that support digestion and metabolism
• SUCSEED: adds a powerful boost of fibre, plant protein, healthy fats and functional botanicals for overall vitality