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Spicy eggplant shakshuka with Quorn Mince

Shakshuka of Quorn Mince and aubergine and eggs, served in a dish next to a plate of toasts and a serving of shakshuka

The perfect brunch showstopper. A spicy pan bursting with rich flavours packed full of vegetables, perfect eggs and delicious Quorn mince! doesn't that sound delicious?

Serves 4

20 mins


1400 kJ
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Mince

Low in Fat

Good Source of protein

Good source of fibre


  • 300g Quorn Mince
  • 4 eggs
  • 4 slices of bread
  • 2 eggplants, cubed
  • 800 g diced tomatoes
  • 200 g Greek yogurt
  • 1 white onion, chopped
  • 2 cloves of garlic
  • 5 g parsley, chopped
  • 5 g cilantro, chopped
  • 2 tsp tomato paste
  • 1 tbsp harissa
  • 1 tbsp red wine vinegar
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp sumac
  • sunflower oil
  • salt and pepper


  1. Preheat the oven to 220C.
  2. If not already cut, slice the bread into 1 cm thick slices, spread over an oven rack or baking tray lined with baking paper and brush with sunflower oil. Toast the slices of bread in the oven for 4-6 minutes until they turn golden brown and are crispy. Remove the toast from the oven and let it cool.
  3. Heat sunflower oil in a large frying pan and fry the onion until it starts to become translucent. Add the eggplant to the pan and cook over medium heat for 5 minutes. Add the Quorn Mince, the tomato paste and diced tomato to the pan, stir well and let it simmer for another 5 minutes. Add the garlic, cilantro, parsley, harissa, red wine vinegar, paprika and ground cumin to the pan and stir well again.
  4. Make 4 holes in the sauce and break the eggs into them. Let it simmer for another 5-10 minutes with the lid on the pan.
  5. Remove the pan from the heat, divide the shakshuka over the plates and serve with toast, Greek yogurt and garnish with sumac.

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