Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
- 1 red capsicum, deseeded, diced
- 1/3 cup coriander, sprigs, roughly chopped
- 200grams cup mushrooms, sliced
- 1 brown onion, diced
- 2teaspoons ground cumin
- 800grams can diced tomatoes
- 1/2 cup Greek yoghurt
- 2tablespoons olive oil
- 4 eggs
- 2teaspoons harissa paste
- 2 cloves garlic, crushed
Nutrition per serving
1140kJ / 272Cal
1140 Kilojoules or 272 Calories
13% of daily energy intake*
Protein
13.5grams
Fat
17.0grams
Carbs
14.3grams
Sugars
11.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Shakshuka is a warming mixture of vegies, eggs and spices. Whip up these tomatoey baked eggs for a weekend brunch or special brekkie.
Method
Step 1 of 3
Line a sieve with paper towel and sit over a bowl. Add Greek yoghurt and leave to strain for 2 hours.
Step 2 of 3
Heat oil in a deep frying pan over medium-high heat. Add onion, garlic, mushrooms and capsicum. Cook, stirring often, until softened and golden. Stir in harissa and cumin.
Step 3 of 3
Add tomato. Season. Bring mixture to the boil. Cook for 5 minutes or until slightly thickened. Using a large spoon, make four indents in tomato mixture and break an egg into each. Cook for 15 minutes or until egg whites are cooked. Top with strained yoghurt and coriander. Season and serve.
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