Shakshuka
Recipe: #23573
April 23, 2016
Categories: Breakfast, Eggs, Middle Eastern, Brunch, Oven Bake, Gluten-Free, Kosher Non-Dairy, Vegetarian, Fresh Tomatoes, Spices, Herbs, more
"From our local Saturday paper's tv guide. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.