Shakshuka
prep: 15 minutes
cook: 20 minutes
serving: 1
Nutrition Facts
each serving
KCal
259
Carbs
27.5g
fiber
9.6g
Protein
16.7g
Fat
7g
Saturates
1.6g
Sugars
25.9g
Salt
0.3g
Fruit/Veg Portion
5
Ingredients
all 10 types- 1 small onion, finely sliced, approx 60g, unpeeled
- 1 red and 1 orange pepper, halved, deseeded and chopped, approx 120g unprepared weight
- 1 clove garlic, crushed
- 1tsp sundried tomato paste or tomato purée
- 1tsp smoked paprika
- 1/2tsp ground cumin
- 1/2tsp ground coriander
- 400g can chopped tomatoes
- 1 egg
- Fresh chopped parsley and mint
Directions
5 steps in totalStep 1
Put the onion, peppers and garlic in a glass bowl with 1tbsp water. Cover with cling film and microwave at 800W for 2 mins. Stir and cook for a further 2 mins.
Step 2
Stir the paste and spices into the onion mixture and microwave for a further 1 min. Tip into a medium frying pan.
Step 3
Stir in the tomatoes and simmer gently for 15 mins or until thickened, stirring occasionally.
Step 4
Make a dip in the middle, crack the egg into the dip. Cover the pan with a lid and cook until the egg is done to your taste.
Step 5
Scatter with red pepper flakes (optional), a little chopped parsley and mint, and serve.
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