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Shakshuka

Kasia
Vegetarian, Nut-free, Gluten-free, Dairy-free, Low-FODMAP
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Middle Eastern, North African
Servings 2 Servings
Calories 413 kcal

Equipment

  • Large skillet (10")
  • Mixing spoon
  • Saucepan lid (to fit the skillet)

Ingredients
  

  • 1 tin Chopped tomatoes ~400g
  • 1 tbsp Tomato puree
  • 1-2 tbsp Hot sauce To taste
  • 1 tbsp Dried mixed herbs Oregano, basil and parsley
  • 3 large Eggs
  • 1/2 tbsp Smoked paprika
  • 1 tbsp Chopped chillis To taste
  • 25 grams Biltong Optional
  • 10 Pitted green olives Optional
  • 1 tin Mixed beans ~240g drained
  • 1.5-2 tbsp BBQ sauce
  • Fresh parsley To serve

Instructions
 

  • Heat the skillet on a medium-high heat
  • Add the chopped tomatoes into the skillet and warm through
  • Add in the tomato puree, herbs, paprika, hot sauce (optional), BBQ sauce and chopped chillis (optional) to the skillet and mix in
  • As the tomato mix starts to thicken (~5 minutes), add in the mixed beans and cook for 5-10 minutes
  • When the sauce has thicken, make three wells in the mixture and crack the eggs into the holes
  • Reduce the heat to a medium setting and cover the skillet with a lid
  • Cook for 4-6 minutes, until the egg whites are fully cooked and but the egg yolks are still runny
  • Remove from the heat and garnish with fresh parsley, biltong (optional) and olives (optional)
  • Tuck in and enjoy!

Notes

  • Calories are for 2 servings
  • Consume on day of cooking
Keyword Brunch, Egg Free, Hot Sauce, Middle Eastern, Poached eggs, Shakshuka, Tomato, Vegetarian