Shakshuka

0
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
Great for either Sunday breakfast or an easy meat free dinner, this dish is full of delicious rustic flavours.

Ingredients

oil spray

1 x 3 second spray(s)

red capsicum

1 medium, chopped

yellow capsicum

1 medium, chopped

eggplant

1 medium, chopped

canned diced tomatoes

400 g, (1x400g can)

herb and garlic tomato paste

1 tbs

ground cumin

2 tsp

ground paprika

½ tsp, sweet variety

dried chilli flakes

1 tsp

egg(s)

4 medium

fresh coriander

½ cup(s), leaves

99% fat-free plain natural yoghurt

cup(s), (80g)

Instructions

  1. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add capsicums, eggplant and 2 tablespoons of water and cook, stirring, for 10 minutes or until softened. Add tomatoes, tomato paste, cumin, paprika, chilli and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer for 15–20 minutes or until vegetables are very tender and sauce is thick.
  2. Using the back of a large spoon, make 4 hollows in sauce. Carefully, break an egg into each hollow. Cover and simmer for 5–6 minutes or until eggs are cooked to your liking. Sprinkle with coriander and serve with yoghurt.

Notes

VARIATION: Swap yellow capsicum for one zucchini (chopped). TIP: Suitable to freeze (without eggs or toppings) for up to 3 months. Alternatively, store sauce in an airtight container in the fridge for up to 3 days. SERVING SUGGESTION: Sliced high-fibre wholegrain bread (35g slice per serve).

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