Shakshuka
Turn a few eggs into the perfect meal with this simple shakshuka recipe!
Reviewed by our expert panel 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.
Variations
Make it gluten free: Use gluten-free bread and check chilli beans are gluten free.
Nutrition Info (per serve)
-
Kilojoules 1640kJ
-
Calories 391cal
-
Protein 26g
-
Total fat 11g
-
–Saturated fat 3g
-
Carbohydrates 40g
-
–Sugars 16g
-
Dietary fibre 9g
-
Sodium 197mg
-
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.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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