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Shakshuka

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

Serves: 4

Time to make: 20 mins

Total cost: $13.20 / $3.30 per serve

(at time of publication)

Ingredients

olive oil spray
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.

Nutrition Info (per serve)

Kilojoules 1640kJ

Calories 391cal

Protein 26g

Total fat 11g

–Saturated fat 3g

Carbohydrates 40g

–Sugars 16g

Dietary fibre 9g

Sodium 500mg

Calcium 140mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.