Shakshuka With Oat Gratin
Recipe: #30609
October 10, 2018
Categories: Breakfast, Eggs, Carrot, 5-Minute Prep, Brunch, Oven Bake, Canned Tomatoes, Zucchini, Spicy, more
"From one of our national supermarkets free monthly magazine June 2018."
Ingredients
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 by Step Method
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
No special items needed.