Simple Shakshuka

PREP 3 MIN
COOK  10 MIN

GF

NS

NF

V

Number of servings
2
Ingredients

2 spray olive oil

2 garlic cloves crushed

12 tsp ground cumin

2 tsp smoked paprika

1 tin of chopped tomatoes (400g tin)

4 large eggs

salt and pepper, to taste

1 cup (40g) baby spinach leaves

20g feta crumbled

1 long red chilli diced

2 thin slices (40g ea) sourdough bread (or gluten free) toasted

Methodbased on 1 serving
1

Heat a non-stick frypan over medium heat, spray with oil, add garlic and spices and saute for 1 minute. Add tomatoes and bring to a simmer.

2

Create a well in the sauce for each egg and crack an egg in each space. Sprinkle with salt and pepper.

3

Reduce heat slightly, cover and allow to cook for 7 minutes (or until eggs are to your liking).

4

Remove from heat, gently add spinach around eggs and stir into sauce, to wilt slightly. Crumble feta on top, sprinkle with chilli and serve with toast.

Nutritional Informationper serving

Energy (kJ)

1424 kJ / 340 cals

Protein

20.3 g

Fat

14.9 g

Sat. Fat

4.9 g

Carbs

27.9 g

Sugar

7.3 g

Fiber

6.9 g

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