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 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
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Carbohydrates 40g
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–Sugars 16g
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Dietary fibre 9g
-
Sodium 197mg
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Calcium 140mg
-
Iron 4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
