Middle-eastern-shakshuka

Middle Eastern-style shakshuka

A trio of peppers bring a wonderful sweetness to the tangy sauce of this delicious egg dish

By , 25 April 2019

(2 votes)

Middle Eastern-style shakshuka
  • Prep: 15 Mins
    Cook: 16 Mins

  • Serves: 4

Nutritional Info
Each 370g serving contains
  • Energy

    1238KJ

    296KCAL

    15%
  • Fat

    8.1g

    low

    12%
  • Saturates

    3.0g

    low

    15%
  • Sugars

    11.8g

    low

    13%
  • Salt

    0.96g

    low

    16%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 335kJ/80kcal.
Ingredients
  • 1tsp rapeseed oil
  • 3-pack Grower's Selection Sweet Peppers, deseeded and sliced
  • 1 red onion, sliced
  • 2 cloves garlic, sliced
  • 1tsp smoked paprika
  • 400g tin chopped tomatoes
  • 4 eggs
  • ½ Extra Special Sourdough Baguette
  • 50g Apetina Classic Light salad cheese
  • 2tbsp chopped chives
Method
  • Heat the oil in a large nonstick frying pan on a medium setting. Add the peppers, onion, garlic and smoked paprika. Stir to mix together then cook for 5 mins until the peppers are softened.

  • Add the chopped tomatoes, stir to combine and simmer for 10 mins.

  • Make 4 wells in the shakshuka mixture and crack in the eggs. Cover with a lid and cook for 6-8 mins until the whites have set.

  • Meanwhile, slice and toast the sourdough baguette.

  • Crumble the salad cheese over the shakshuka, then sprinkle on the chopped chives and season with freshly ground black pepper. Serve with the toasted sourdough baguette slices.