

Shakshuka
(at time of publication)
Ingredients
- 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
Instructions
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 391cal
-
Kilojoules 1640kJ
-
Protein 26g
-
Total fat 11g
-
–Saturated fat 3g
-
Carbohydrates 40g
-
–Sugars 16g
-
Dietary fibre 9g
-
Sodium 197mg
-
Calcium 140mg
-
Iron 4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
RELATED ADVICE LATEST ADVICE