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Eastern baked eggs - Shakshuka (High Fibre)

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Serves 2-3, 3-4 grams of fibre per serve 6-7 grams of fibre with bread

* Vegetarian

NOTE: for best results cook in cast iron cookware
  • 100 grams (drained) tinned/ jar red pepper chopped finely
  • 2 tins – 800 grams of diced cooked tomatoes
  • 2 tablespoons tomato paste
  • 1 minced garlic clove
  • ½ finely diced brown onion
  • 1 teaspoon mild chilli powder
  • 1 teaspoon paprika (or sumach)
  • 1 teaspoon cumin
  • ¼ teaspoon of stevia powder
  • Salt and pepper to taste
  • Olive oil spray
  • 6 free range eggs
  • Tablespoon of freshly chopped parsley
  1. Heat the cast iron pot on a medium heat
  2. Spray with olive oil
  3. Add fresh onion and garlic cook until soft
  4. Add tomatoes, red pepper and tomato paste blend well
  5. Add spices and stevia and mix into the sauce
  6. Salt and pepper to taste
  7. Turn heat down to low heat
  8. Crack eggs on top of the sauce leaving space between them
  9. 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)
  10. 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