Eastern Baked Eggs - Shakshuka (131 )
Ingredients
Ingredients
| 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 |
