Baby and toddler recipes

🍅 Baby friendly shakshuka

Eggs gently baked in a mild tomato and pepper sauce with cumin and paprika. A North African and Middle Eastern classic made baby friendly with no salt and no chilli.

From 9 monthsPrep 10 minCook 25 minContains: Egg

Makes 2 adults and 1 baby

Ingredients

Method

  1. Warm the oil in a lidded frying pan and soften the onion and pepper for 8 minutes.
  2. Add the garlic, cumin and paprika and stir for 1 minute.
  3. Pour in the tomatoes and simmer for 10 minutes until thick.
  4. Make small wells in the sauce and crack in the eggs.
  5. Cover and cook on a low heat for 6 to 8 minutes until the whites and yolks are fully set for baby.
  6. Spoon baby's portion out and cool.

Serving it to your baby

From 9 months, mash the egg into the sauce and serve with soft toast or pitta fingers for scooping. For younger babies, blend the sauce and stir in chopped hard cooked egg.

For the rest of the family

Serve adults' with salt, chilli flakes, feta and fresh coriander, and warm bread for dipping. Their eggs can stay runny if you take them out of the pan earlier.

Storing and reheating

Best eaten fresh. Leftover sauce without eggs keeps in the fridge for 2 days or freezes for 3 months.

How to introduce egg

Weaning with OBubba

Plan meals and log what your baby loved.

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Questions parents ask

Can babies eat tomato?

Yes. Cooked tomato is fine from 6 months. It is acidic, so some babies get a little redness around the mouth, which is usually harmless.

Is paprika spicy for babies?

Sweet paprika is mild and gives colour and flavour without heat. Avoid hot or smoked hot varieties for babies.

OBubba gives general information based on UK guidance. It is not medical advice and does not diagnose anything. Every baby is different. If your baby has a known allergy, severe eczema or a medical condition, speak to your doctor or health visitor before starting solids. Learn baby first aid, and in an emergency call your local emergency number (999 in the UK).