Quick shakshuka
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Shakshuka is a hearty tomato and egg-based dish that is usually served with a side of bread to mop up the delicious sauce. If you’d like to make it to serve 2, simply double up the ingredients and cook in 2 small pans or use a large frying pan.
Ingredients
Olive oil
1 tsp
Eggplant
½ medium, chopped
Red capsicum
¼ medium, chopped
Canned diced tomatoes
1 cup(s), (250g)
Ground cumin
½ tsp
Ground cayenne pepper
⅛ tsp
Egg(s)
2 medium
99% fat-free, plain Greek yoghurt, unsweetened
1 tbs
Fresh coriander
1 tbs, leaves to serve
Instructions
1
Heat oil in a small frying pan over medium-high heat. Add eggplant, capsicum and 1 tablespoon water. Cover and cook, stirring occasionally, for 5 minutes or until vegetables are just tender.
2
Stir in tomatoes, cumin and cayenne and bring to a simmer. With back of spoon, make 2 indentations in sauce and crack 1 egg into each. Cover and cook for 3-4 minutes, until whites are set and yolks are cooked to your liking.
3
.Top with yoghurt and coriander to serve.
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