Shakshuka
These pan baked eggs are more than just your typical eggs brekky!
Details
- Serves 6
- 14 Ingredients
- 10 Minutes Prep
- 20 Minutes Cook
- Medium
Nutrition per serve
- Energy 935kJ
- Fat (total) 9.8g
- - Saturated Fat 2.2g
- Carbohydrate (total) 15.9g
- Fibre 8.1g
- Sodium 442mg
Ingredients
Olive or canola oil spray
Medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
200g mushrooms, sliced
1 medium red capsicum, seeded and diced
440g can salt-reduced baked beans
800g can no-added-salt diced tomatoes
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
freshly ground or cracked black pepper
125g baby spinach leaves, chopped
1/2 punnet cherry tomatoes, halved
6 eggs
1/2 cup fresh Italian parsley, finely chopped, to serve
Method
- Spray a large frypan with oil and place on medium to high heat.
- Add onion and cook for 3 minutes until softened.
- Add garlic, mushrooms and capsicum and cook for 5 minutes.
- Mix through baked beans, canned tomatoes, cumin, paprika and pepper.
- Increase heat and to bring to the boil then simmer for 5 minutes until slightly thickened.
- Add spinach leaves and gently mix until they start to wilt; sprinkle over cherry tomatoes.
- Using a spoon, create 6 little wells, then crack each egg into a well. Cover pan with lid and cook until whites are firm and yolks are just set, about 5 minutes.
- Remove from heat, top with parsley and serve immediately.
Dietitian Notes / Recipe Tips
To help balance your meal consider serving with a wholegrain slice of toast.
Don’t forget eggs aren’t just for breakfast, this recipe could be used for lunch or dinner.
Provider Acknowledgement
Recipe and image reproduced with permission from LiveLighter livelighter.com.au