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
Vegetarian Shakshuka

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 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

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