Shakshuka
This recipe is vegetarian and gluten-free. With optional changes it could also be dairy-free.
Prep Time
10 minutes
Cook Time
20 minutes
Serving
Serves 1
Method
Step 1. Heat a small frypan over moderate heat; add the water and onion and cook for 2-3 minutes or until softened. Add the capsicum, garlic and spices and cook for 2-3 minutes before adding the tomatoes and water. Cook for 10 minutes or until thickened slightly. Season.
Step 2. Push a little sauce aside and crack the egg into the space in the sauce. Cover the pan and cook for 3-5 minutes or until egg is done to your liking. Serve with yoghurt and a sprinkling of herbs.
Ingredients
- 2 teaspoons water
- ½ small (50g) red onion, finely chopped
- 1 small (50g) red capsicum, finely sliced
- 1 clove garlic, finely chopped
- ½ teaspoon ground cumin
- Pinch chilli flakes
- 210g can tomatoes
- 1/3 cup water
- Salt and freshly ground black pepper, to taste
- 60g egg
- 1 tablespoon (20g) reduced fat natural yoghurt
- 1 tablespoon chopped parsley or mint, for serving
Per serve:
Energy: 670kj (161kcal)
Protein: 11.4g
Fat: 5.9g
Carbohydrates: 12.5g