Shakshuka
Shakshuka
Ingredients
- 1 tin (400g) tomatoes
- 40g feta cheese
- 4 eggs
- 2 garlic cloves
- 1 pepper
- 2 slices of sourdough bread (wholegrain)
- a handful of coriander (fresh)
- a few saffron threads
- 1 tbsp cooking oil
- salt and pepper (to taste)
Allergens are marked in bold.
Method
1.Dice the pepper and roughly chop the coriander.
2. Heat the oil in a large skillet over medium heat. Add the crushed garlic and pepper to the skillet. Cook for 2-3 minutes until the peppers are softened.
3. Pour in the tin of tomatoes (including the liquid) and break them up with a wooden spoon. Season with salt and pepper to taste. Simmer the tomato mixture for about 5-7 minutes until it thickens slightly. Add a splash of water in case it becomes dry too quickly.
4. Make four small wells in the tomato mixture using the back of a spoon. Crack one egg into each well. Cover the skillet and let the eggs cook for 3-5 minutes, or until the whites are set but the yolks are still runny. Sprinkle the saffron threads and cook for an additional 1 minute or until the eggs are cooked to your liking. Optionally toast the slices of sourdough bread.
5. Split the shakshuka over individual plates. Crush the feta over the top and garnish with coriander. Serve with the sourdough bread.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 406 kcal |
| Fat | 22.4 g |
| of which saturates | 7.4 g |
| Carbohydrates | 32.0 g |
| of which sugars | 8.7 g |
| Fibre | 4.4 g |
| Protein | 20.6 g |