Shakshuka

4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"From one of our national supermarkets and their free monthly magazine August '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (191 g)
  • Calories 111.8
  • Total Fat - 5.6 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 208.3 mg
  • Sodium - 89.8 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 1.9 g
  • Sugars - 4.1 g
  • Protein - 8.4 g
  • Calcium - 58 mg
  • Iron - 1.8 mg
  • Vitamin C - 25.7 mg
  • Thiamin - 0.1 mg

Step 1

Heat a large non-stick frying pan over medium high heat and add the onion and capsicum and cook, stirring occasionally, for 5 minutes or until the onion softens.

Step 2

Add the tomato and cook, stirring for 5 minutes or until the mixture boils and thickens slightly.

Step 3

Use the back of a spoon to make 4 large indents in the tomato mixture and then carefully crack an egg into each indent.

Step 4

Reduce heat to low and partially cover the pan and cook for 10 minutes for soft yolks or until eggs are cooked to your liking and the sprinkle with parsley leaves and serve.

Tips & Variations


No special items needed.

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