Uploaded July 2026 | Updated September 2026, 1 week ago
High-Protein Veggie Kofta Shakshuka-Style Pide
Makes 2 | Prep 15 mins (+ 5 mins cooling time) | Cooking 25 mins
½ x 400g can Coles Simply Chopped Tomatoes
1 tsp Coles Ground Cumin
1 tsp Coles Ground Paprika
240g pkt Coles Nature’s Kitchen Plant Based Middle Eastern Style Koftas
1 1/2 cups (225g) Coles Self-Raising Flour
1 cup (280g) Coles Greek-Style Yoghurt
20g Coles Baby Spinach, torn
½ red onion, thinly sliced
½ cup (70g) Coles Shredded Mozzarella
50g Coles Australian Style Fetta, crumbled
4 Coles Australian Free Range Eggs
½ tsp Coles Dried oregano
Chopped flat-leaf parsley, to serve
Lemon wedges, to serve
1. Preheat oven to 240°C (220°C fan-forced). Line two baking trays with baking paper. Combine the tomato, cumin and paprika in a small saucepan and place over medium heat. Cook, stirring occasionally, for 8 mins or until the mixture is thick and saucy. Set aside to cool slightly.
2. Meanwhile, place the koftas in a bowl and mash with a fork until crumbled.
3. Place the flour in a large bowl and make a well in the centre. Add the yoghurt and stir until the mixture comes together. Use your hands to gather the dough into a ball. Turn onto a lightly floured surface and knead for 2 mins or until smooth. Set aside for 5 mins to rest. Cut dough in half and turn onto a lightly floured surface. Roll out each portion to a 30cm x 13cm oval. Place 1 portion on each lined tray.
4. Spread the tomato mixture among the 2 dough portions, leaving a 1cm border. Top with spinach, mashed kofta, onion, mozzarella and fetta. Use a large metal spoon to make 2 large indents in the filling of each pide, then slightly fold the long edges of the dough inwards and pinch the ends to form a canoe shape. Carefully crack an egg into each indent. Sprinkle with the oregano.
5. Bake for 12-15 mins or until the crust is golden, the cheese is melted and the egg white is just set and the yolk is cooked to your liking*. Set aside for 5 mins to cool slightly.
6. Sprinkle with parsley and serve with lemon wedges.
*A runny yolk is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
High-Protein Veggie Kofta Shakshuka-Style Pide
Makes 2 | Prep 15 mins (+ 5 mins cooling time) | Cooking 25 mins
½ x 400g can Coles Simply Chopped Tomatoes
1 tsp Coles Ground Cumin
1 tsp Coles Ground Paprika
240g pkt Coles Nature’s Kitchen Plant Based Middle Eastern Style Koftas
1 1/2 cups (225g) Coles Self-Raising Flour
1 cup (280g) Coles Greek-Style Yoghurt
20g Coles Baby Spinach, torn
½ red onion, thinly sliced
½ cup (70g) Coles Shredded Mozzarella
50g Coles Australian Style Fetta, crumbled
4 Coles Australian Free Range Eggs
½ tsp Coles Dried oregano
Chopped flat-leaf parsley, to serve
Lemon wedges, to serve
1. Preheat oven to 240°C (220°C fan-forced). Line two baking trays with baking paper. Combine the tomato, cumin and paprika in a small saucepan and place over medium heat. Cook, stirring occasionally, for 8 mins or until the mixture is thick and saucy. Set aside to cool slightly.
2. Meanwhile, place the koftas in a bowl and mash with a fork until crumbled.
3. Place the flour in a large bowl and make a well in the centre. Add the yoghurt and stir until the mixture comes together. Use your hands to gather the dough into a ball. Turn onto a lightly floured surface and knead for 2 mins or until smooth. Set aside for 5 mins to rest. Cut dough in half and turn onto a lightly floured surface. Roll out each portion to a 30cm x 13cm oval. Place 1 portion on each lined tray.
4. Spread the tomato mixture among the 2 dough portions, leaving a 1cm border. Top with spinach, mashed kofta, onion, mozzarella and fetta. Use a large metal spoon to make 2 large indents in the filling of each pide, then slightly fold the long edges of the dough inwards and pinch the ends to form a canoe shape. Carefully crack an egg into each indent. Sprinkle with the oregano.
5. Bake for 12-15 mins or until the crust is golden, the cheese is melted and the egg white is just set and the yolk is cooked to your liking*. Set aside for 5 mins to cool slightly.
6. Sprinkle with parsley and serve with lemon wedges.
*A runny yolk is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
