Shakshuka With Oat Gratin

4
Servings
5m
Prep Time
35m
Cook Time
40m
Ready In


"From one of our national supermarkets free monthly magazine June 2018."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (650.4 g)
  • Calories 768.5
  • Total Fat - 40.1 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 979.2 mg
  • Sodium - 905.2 mg
  • Total Carbohydrate - 49.3 g
  • Dietary Fiber - 11.3 g
  • Sugars - 10.6 g
  • Protein - 55.1 g
  • Calcium - 448.1 mg
  • Iron - 9.9 mg
  • Vitamin C - 36.2 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 200C.

Step 2

Heat 1 tablespoon of the oil in an ovenproof non-stick frying pan over medium low heat and add onion, capsicum, carrot, zucchini and garlic and cook for 5 minutes or until soft and then stir in fresh chilli and spices and cook for 1 minute or until aromatic.

Step 3

Add tomatoes, beans and 1/2 cup water and simmer for 10 minutes or until mixture thickens slightly.

Step 4

Remove from heat and make 4 indents in the sauce and crack an egg into each.

Step 5

Bake for 10 to 15 minutes or until eggs are cooked to your liking.

Step 6

Meanwhile, heat remaining oil in a frying pan and add oats and cook, stirring, over medium heat until toasted and then add coriander and sumac and stir to coat.

Step 7

Scatter oat topping over the shakshuka and garnish with crumbled feta and coriander sprigs and serve with toast.

Tips & Variations


No special items needed.

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