Shakshuka
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 Eggs
- 200 g Cooked butter beans ((you could use chickpeas or any bean though))
- 800 g Chopped tomatoes (canned)
- 3 Garlic clove (crushed)
- 1 Onion (diced)
- 1 Red bell pepper (diced)
- 0.5 tsp Cayenne pepper
- 0.5 tsp Ground cumin
- 0.5 tablespoons Smoked paprika
- 30 g Feta
- 4 tablespoons Fresh parsley (chopped)
- 2 tablespoons Green olives (sliced)
- 2 Whole wheat pita breads
- 0.5 tablespoons Olive oil
Method
- Heat 0.5 tbsp Olive oil in a large pan and cook 1 Onion, 1 Red bell pepper and 3 Garlic clove for 5 minutes.
- Add 800 g Chopped tomatoes, 200 g Cooked butter beans, 0.5 tsp Cayenne pepper, 0.5 tsp Ground cumin and 0.5 tbsp Smoked paprika. Cook for a further 5 minutes. This will make your tomato sauce base.
- Make four wells in the sauce and crack 4 Eggs into them.
- Put a lid on and cook until the egg whites have cooked - about 10 minutes.
- Top with 30 g Feta, 4 tbsp Fresh parsley and 2 tbsp Green olives.
- Serve with 2 Whole wheat pita breads for dipping.