Tomato & Chickpea Shakshuka
There's a particular kind of energy that comes with June — longer days, brighter light, and tomatoes finally tasting like something worth building a meal around. This month's recipe leans right into that, letting one ingredient do most of the talking.
We're looking at vitality this month — not the stimulated, wired kind, but the steadier sort that comes from nourishment you can return to again and again.
why this recipe?
June brings colour, warmth and a natural sense of energy. Tomatoes are at their best at this time of year — vibrant, juicy and full of compounds that support vitality, skin health and overall wellbeing.
This dish is inspired by traditional shakshuka-style cooking: eggs gently cooked in a rich tomato base. Chickpeas are added for fibre and staying power, creating a meal that feels both nourishing and joyful. It’s simple, familiar, and designed to celebrate tomatoes as the hero of the plate.
Nutrition & vitality
Tomatoes
Rich in antioxidants, including lycopene, which supports skin health and helps protect cells from oxidative stress. Cooking tomatoes with olive oil improves lycopene absorption.
Eggs
Provide high-quality protein, B vitamins and choline — important for energy production and brain function.
Chickpeas
Add fibre and plant-based protein, helping support digestion and steady energy.
Olive oil
Supports nutrient absorption and adds richness that helps this dish feel satisfying.
Vitality isn’t about stimulation — it’s about nourishment that supports energy over time.
Positive Anticipation
As the tomatoes simmer, notice their colour deepen and their aroma fill the kitchen. The sauce becomes richer, warmer, more inviting.
Crack the eggs gently into the pan and watch them settle into the tomatoes. This is food that feels alive — bright, grounding, and full of summer energy. Before you eat, take a breath and enjoy the sense of nourishment building on the stove.
RECIPE (serves 1-2)
ingredients
1 tbsp olive oil
1 small onion or shallot, finely sliced
1–2 cloves garlic, crushed
1 tsp smoked paprika
½ tsp ground cumin
4-5 medium sized ripe, fresh tomatoes, chopped (or 1 x 400 g tin chopped tomatoes)
1 x 400 g tin chickpeas, drained and rinsed
Salt and black pepper
A handful of spinach or other tender greens
2–4 eggs
To Finish (optional but lovely):
Fresh herbs (parsley, coriander or basil)
Crumbled feta cheese
Extra olive oil
Method
Heat the olive oil in a wide pan over a gentle heat.
Add the onion and cook for 5–7 minutes until soft and translucent.
Stir in the garlic, smoked paprika and cumin and cook for 30 seconds until fragrant.
Add the tomatoes and chickpeas, season with salt and pepper, and simmer for 10–15 minutes until thickened.
Stir through the greens until just wilted.
Make small wells in the sauce and crack the eggs into them.
Cover the pan and cook gently until the egg whites are set but the yolks are still soft.
Finish with herbs, feta if using, and a drizzle of olive oil.
Lives & Forks Reflection
Shakshuka-style dishes have long been shared as everyday meals — cooked in one pan, eaten together, and built around seasonal produce. This version honours that tradition, keeping tomatoes at the centre and letting simple ingredients do the work.
Colour, warmth and care are often the simplest forms of nourishment.
