Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1teaspoons extra virgin olive oil
- 1 red capsicum, deseeded, thinly sliced
- 1 red onion, cut into thin wedges
- 810grams crushed tomatoes
- 1/4teaspoons ground cumin
- 1/4teaspoons Mexican chilli powder
- 425grams Macro Organic no-added-salt red kidney beans, rinsed, drained
- 4 free range eggs
- 1 small avocado, deseeded, thinly sliced
- 1 fresh jalapeno chilli, thinly sliced
- 1/4 bunch coriander, sprigs picked
- 4 large wholemeal pita bread rounds, toasted, roughly broken
Description
This veggie-packed shakshuka recipe packs a flavour punch. Beans, tomato, capsicum, spices and eggs are all baked into one delicious, must-try breakfast.
Method
Step 1 of 4
Heat oil in a large, deep frying pan over medium heat. Cook capsicum and onion for 5 minutes, stirring, or until softened.
Step 2 of 4
Add tomatoes, cumin and chilli powder, then bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes or until mixture has thickened slightly. Stir in beans.
Step 3 of 4
Using back of a spoon, make 4 indents in tomato mixture. Remove pan from heat. Crack an egg into each indent.Place pan over low heat and simmer, uncovered, for 15 minutes or until eggs are cooked to your liking.
Step 4 of 4
Top shakshuka with avocado, jalapeno and coriander. Serve with bread.
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