Shakshuka

Prep Time5 minsCook Time20 minsDifficultyIntermediateYields2 ServingsCategoryDinner

1 white onion, sliced

2 bell peppers, sliced

2 14 oz. (400g) cans chopped tomatoes

4 eggs

¼ cup (15g) parsley leaves, chopped

1 tbsp olive oil

Salt and pepper to taste

Heat the oil a large non-stick frying pan over a medium-high heat. Add the onion and bell peppers, stirring constantly, and cook, for 5 minutes or until the onion and pepper have softened.

Add the chopped tomatoes and cook, stirring for a further 5 minutes.

Use a spoon to make 4 large holes in the tomato mixture, then crack an egg into each hole. Reduce the heat to low, and partially cover the pan with a lid. Cook for 10 minutes or until eggs are cooked to your liking. Sprinkle with parsley and serve immediately.

Nutrition Facts

2 servings

Serving size

Amount per serving
Calories308

% Daily Value *
Total Fat 29g38%
Total Carbohydrate 22g8%
Dietary Fiber 16g58%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.