October 10, 2018
Breakfast, Comfort Food, Eggs,
Vegetables, Carrot, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Weeknight Meals, Oven Bake, Stove Top, Canned Tomatoes, Zucchini, Spicy more
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"From one of our national supermarkets free monthly magazine June 2018."
Preheat oven to 200C.
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.
Add tomatoes, beans and 1/2 cup water and simmer for 10 minutes or until mixture thickens slightly.
Remove from heat and make 4 indents in the sauce and crack an egg into each.
Bake for 10 to 15 minutes or until eggs are cooked to your liking.
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.
Scatter oat topping over the shakshuka and garnish with crumbled feta and coriander sprigs and serve with toast.
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