Easy Shakshuka Breakfast Print this recipe Details Serves: 3Number of ingredients: 11To prep: 10 minutesTo cook: 15-20 minutesDifficulty: Easy Nutrition per servingKilojoules: 1209Calories: 289Protein: 18gFat: 15gSaturated Fat: 3.4gCarbohydrates: 16.3gFiber: 7g Ingredients 1 Tablespoons extra virgin olive oil 1 red onion, diced 1 red capsicum, chopped 2 cloves garlic, crushed 2 tablespoons tomato paste, no added salt 1 teaspoon ground cumin 1 teaspoon smoked paprika 2 cans chopped canned tomatoes, no added salt 4 tablespoons chopped fresh parsley or coriander Freshly ground black pepper and salt, to taste 6 large eggs Method On a medium heat, heat olive in a large, oven proof pan. Add onion and capsicum and stir, cooking until the onions are soft. Add garlic, tomato paste, cumin and paprika. Stir continuously and cook for one minute. There will be a lovely aroma from the spices and garlic. Stir in canned tomatoes and 2 tablespoons of parsley or coriander. Season with a pinch of salt and pepper. Once simmering, reduce the heat to low, and cook for around five minutes. Using your spoon, make 6 small wells in the mixture and crack one egg in each. Cover with lid or foil and gently simmer for approximately 8 minutes or eggs are set and to your liking. Garnish with 2 Tablespoons of parsley or coriander. Serve and enjoy!
