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Shakshuka Recipe

Serves 6

• olive or canola oil spray
• 1 medium onion peeled and chopped
• 2 cloves garlic peeled and chopped
• 200g mushrooms, sliced
• 1 medium red capsicum seeded and diced
• 0.5 cup canned chickpeas
• 800g canned no-added salt crushed tomatoes • 1 tsp ground cumin
• ½ tsp smoked paprika
• Freshly ground black pepper, to taste
• 125g spinach leaves, roughly chopped
• ½ punnet cherry tomatoes (125g) halved
• 6 eggs
• ½ cup fresh Italian parsley, finely chopped to serve

Spray a large frypan with oil and place on medium-high-heat. Add onion and cook for 3 minutes until softened. Add garlic, mushrooms and capsicum and cook for 3-5 minutes. Mix through baked beans, canned tomatoes, cumin, paprika and pepper. Increase heat and 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 six 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.

For extra heat, add 2-3 chopped green chillies or jalapenos when adding canned tomatoes

Nutrition Information
Per serve;
Energy: 1112kj
Carbohydrate: 32.6g
Protein: 15.1g
Fat: 8.8g


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