Shakshuka

Shakshuka

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

Turn a few eggs into the perfect meal with this simple shakshuka recipe!

Serves: 4

Time to make: 20 mins

Ingredients

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olive spray oil
1 medium red capsicum, roughly diced
2 cups sliced button mushrooms
420g can of chilli beans
400g can no-added-salt chopped tomatoes
8 eggs
2 tablespoons chopped flat-leaf parsley, to garnish
4 slices toasted wholegrain sourdough, to serve

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Instructions

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1 Spray a large non-stick frying pan with olive oil and set over medium heat. Cook capsicum for 3 minutes. Add mushrooms; cook a further 2 minutes. Add beans and tomatoes, bring to the boil for 2 minutes, then reduce heat to a gentle simmer.

2 Make 8 wells in the tomato mixture and crack 1 egg into each. Cover and cook over medium heat for 12-14 minutes, or until egg whites are cooked through but yolks are still soft. Sprinkle with chopped parsley and serve with toasted sourdough.

Variations

Make it gluten free: Use gluten-free bread and check chilli beans are gluten free.

Nutrition Info (per serve)

Calories 391 cal

Kilojoules 1640 kJ

Protein 26 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 16 g

Dietary fibre 9 g

Sodium 197 mg

Calcium 140 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.