Simple Shakshuka
PREP 5 MIN•COOK 10 MIN
GF
NS
NF
V
Number of servings
2
2 spray olive oil
2 garlic cloves crushed
1⁄2 tsp ground cumin
2 tsp smoked paprika
1 tin of chopped tomatoes (400g tin)
4 large eggs
salt & 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
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.
Create a well in the sauce for each egg and crack an egg in each space. Sprinkle with salt and pepper.
Reduce heat slightly, cover and allow to cook for 7 minutes (or until eggs are to your liking).
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.
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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