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Eastern Baked Eggs - Shakshuka



100 grams (drained) tinned/jar red pepper (chopped finely)
800 grams (2 tins) diced cooked tomatoes
2 tablespoons tomato paste
1 garlic clove (minced)
1/2 brown onion (finely diced)
1 teaspoon mild chilli powder
1 teaspoon 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 crusty wholemeal wholegrain bread

Recipe notes

NOTE: for best results cook in cast iron cookware

7g fibre content per serve includes crusty wholemeal wholegrain bread

Nutrition facts

Per Serving

Fibers (g): 7g