Shakshuka with pita bread
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This egg-stra delicious dish of poached eggs in a rich, aromatic tomato and capsicum sauce can be enjoyed for breakie, lunch or dinner by the whole family.
Ingredients
Olive oil
1 tsp
Red capsicum
1 medium, finely chopped
Canned diced tomatoes
800 g, (2 x 400g cans)
Egg(s)
4 medium
Wholemeal pita bread
4 large, (4 x 68g) grilled or toasted
Dried chilli flakes
2 tsp
Instructions
1
Heat oil in a large non-stick frying pan over medium heat. Cook capsicum, stirring, for 5 minutes or until tender. Add tomato and chilli flakes and bring to a simmer. Cook, uncovered, for 10 minutes or until mixture begins to thicken slightly.
2
Season with pepper. Using the back of a wooden spoon, make 4 small, evenly spaced indentations in tomato mixture. Carefully crack an egg into each hole. Cook, covered, for 5 minutes or until egg whites are cooked through and yolks are still soft.
3
Remove frying pan from heat and serve with pita bread.
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