Eastern Baked Eggs - Shakshuka (130 )
Ingredients
Ingredients
| 100 grams (drained) tinned/jar red pepper (chopped finely) |
| 800 grams (2 tins) diced cooked tomatoes blended (ostomates will need to strain tomatoes to remove pips) |
| 2 tablespoons tomato paste |
| 1 *garlic clove (finely minced) |
| 1/2 *brown onion (finely minced) |
| 1 1/2 teaspoons paprika (or sumach) |
| 1 teaspoon cumin |
| 1/4 teaspoon stevia powder |
| salt and pepper to taste |
| olive oil spray |
| 6 free range eggs |
| 1 tablespoon freshly chopped parsley |
Eastern Baked Eggs - Shakshuka Directions
Heat the cast iron pot on a medium heat
Spray with olive oil
Add fresh onion and garlic cook until soft
Add tomatoes, red pepper and tomato paste blend well
Add spices and stevia and mix into the sauce
Salt and pepper to taste
Turn heat down to low heat
Crack eggs on top of the sauce leaving space between them
Place a lid on the pot and simmer the pan for 10-15 minutes until the eggs are the way you like them (best served slightly soft)
Scoop sauce and eggs into ceramic dishes with the egg on top of the sauce, and serve immediately with a sprinkle of fresh parsley and soft white Turkish bread
Recipe notes
NOTE: for best results cook in cast iron cookware
*may cause wind and odour for ostomates
3g Fibre content per serve includes white Turkish bread
Nutrition facts
Per Serving
| Fibers (g): | 3g |
