Shakshuka

4
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"From our local Saturday paper's tv guide. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (393.7 g)
  • Calories 461.5
  • Total Fat - 30.1 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 365.4 mg
  • Sodium - 1084.5 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 4.1 g
  • Sugars - 7.1 g
  • Protein - 32.8 g
  • Calcium - 90.4 mg
  • Iron - 4.9 mg
  • Vitamin C - 24.5 mg
  • Thiamin - 0.2 mg

Step 1

Heat the oil in a medium sized pan and add the onion, garlic and chillies and cook over a moderate heat until the onion is tender but not coloured and then add the capsicum and cook for few minutes longer.

Step 2

Now add the spices and tomato paste and cook for another minute and then add the tomatoes and seasoning and simmer until the mixture is thick.

Step 3

Check seasoning and stir through coriander leaves.

Step 4

Make nests in the mixture for your eggs and carefully place them in.

Step 5

Bake in a 200C oven until the whites are set but the yolks are still runny.

Step 6

Serve with a scatter of coriander.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

Great Sunday brunch. Colourful & Tasty. We really enjoyed the recipe. It will be on the menu again soon.

(28 Jan 2018)