How to make Shakshuka
5 SmartPoints® per serve
Prep time: 10 minutes | Cook time: 15 minutes
1 tsp olive oil
1 red capsicum, seeded, finely chopped
800g can diced tomatoes
2 tsp dried chilli flakes
½ cup fresh flat-leaf parsley leaves
4 regular wholemeal pita bread (68g)
Heat 1 teaspoon olive oil in a large non-stick frying pan over medium heat. Add the capsicum and cook, stirring, for 5 minutes or until tender. Add the tomato and chilli flakes and bring to a simmer. Cook, uncovered, for 10 minutes or until the mixture begins to thicken slightly.
Season with a little salt and pepper. Using the back of a wooden spoon, make 4 small, evenly spaced indentations in the tomato mixture. Carefully crack an egg into each hole. Cook, covered, for 5 minutes or until the egg whites are cooked through and the yolks are still soft.
Remove frying pan from heat and scatter over the parsley leaves. Serve immediately with grilled wholemeal Lebanese bread.