Shakshuka

Ingredients

• 1 tsp olive oil
• 1⁄2 brown onion, chopped
• 1⁄2 capsicum, chopped
• 1 clove garlic, crushed
• 1⁄2 tbsp salt-reduced tomato paste
• 1⁄2 tsp cumin
• 1⁄2 tsp sweet paprika
• 1⁄2 tsp chilli flakes (optional)
• 400g can no added salt crushed tomatoes
• 3 eggs (see note 1 for EF or VG)
• Chopped parsley, to garnish
• Pepper
• 3 slices bread, to serve (see note 2 for GF)
  
  

Methods

1. Preheat oven to 180°C. Heat olive oil in oven-safe non-stick pan (preferably stainless steel) over medium heat. Cook onion and capsicum until soft, about 5 minutes.
2. Add garlic, tomato paste, cumin, paprika and chilli flakes and cook until well combined, about 2 minutes.
3. Pour tinned tomatoes into pan and simmer for 5 minutes. Turn off heat and use a spoon to create 3 wells in the mixture.
4. Crack an egg directly into each well, then carefully place pan into oven and cook for about 8 minutes, or until whites are completely cooked and yolks are done to your liking. Meanwhile, toast the bread.
   
   NOTE 1: Replace eggs with a 400g can of chickpeas, drained and rinsed, to make this recipe egg free or vegan.
   
   NOTE 2: Use gluten-free bread for to make this recipe gluten free.
5. Carefully remove pan from oven and place onto a heat-proof surface to serve. Sprinkle over chopped parsley and cracked pepper and serve straight from the pan. Enjoy!

Recipe adapted from Taylor & Holmes. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.