Shakshuka These Shakshuka pan baked eggs are more than just your typical eggs brekky! Breakfast Main Print this recipe Details Serves: Serves 6Number of ingredients: 14 IngredientsTo prep: 10 Minutes PrepTo cook: 20 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 935kJFat (total): 9.8g- Saturated Fat: 2.2gCarbohydrate (total): 15.9gFibre: 8.1gSodium: 442mg Ingredients Olive or canola oil spray Medium onion, peeled and chopped 2 cloves garlic, peeled and chopped 200g mushrooms, sliced 1 medium red capsicum, seeded and diced 440g can salt-reduced baked beans 800g can no-added-salt diced tomatoes 1 teaspoon ground cumin 1/2 teaspoon smoked paprika freshly ground or cracked black pepper 125g baby spinach leaves, chopped 1/2 punnet cherry tomatoes, halved 6 eggs 1/2 cup fresh Italian parsley, finely chopped, to serve Method Spray a large frypan with oil and place on medium to high heat. Add onion and cook for 3 minutes until softened. Add garlic, mushrooms and capsicum and cook for 5 minutes. Mix through baked beans, canned tomatoes, cumin, paprika and pepper. Increase heat and to bring to the boil then simmer for 5 minutes until slightly thickened. Add spinach leaves and gently mix until they start to wilt; sprinkle over cherry tomatoes. Using a spoon, create 6 little wells, then crack each egg into a well. Cover pan with lid and cook until whites are firm and yolks are just set, about 5 minutes. Remove from heat, top with parsley and serve immediately.
