This simple recipe is packed with flavour and protein, with eggs cooked to your liking and a rich, spiced tomato sauce.
Shakshuka is a healthy and filling option to serve at breakfast, lunch or dinner.
Prep time
5m
Cook time
20m
Serves
2
Ingredients
14
Ingredients
- 1 tbsp extra virgin olive oil
- 1 garlic clove, chopped or crushed
- 1/2 small red onion, finely sliced
- 1/2 red capsicum, finely sliced
- 1 red chili, finely sliced
- 1 tsp paprika
- 1 cup grated zucchini
- 400g diced tomato (no added salt)
- 1/2 tsp Vegemite
- Small pinch pepper
- 4 eggs
- Fresh parsley, to serve
- Feta, to serve
- Sourdough, to serve
Method
Step 1:
Heat oil in a small frying pan, then add onion and capsicum and cook, stirring, for 2 minutes.
Step 2:
Add garlic, chili and paprika, stirring for one minute.
Step 3:
Add tin of tomatoes, Vegemite and pepper, then bring to a simmer and leave to cook for 5 minutes.
Step 4:
Make ‘wells’ for eggs close to the edge of the pan.
Step 5:
Crack eggs into wells, stirring the sauce around the edges.
Step 6:
Cover and allow to simmer for 5 (soft) to 10 (hard) minutes, or until eggs are cooked as you like them.
Step 7:
Top with feta and fresh parsley and serve with toasted sourdough.
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