Shakshuka

Name: Shakshuka
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 eggs; 200 g Cooked butter beans; 800 g chopped tomatoes; 3 garlic clove; 1 onion; 1 red bell pepper; 0.5 teaspoon cayenne pepper; 0.5 teaspoon ground cumin; 0.5 tablespoon smoked paprika; 30 g feta; 4 tablespoon fresh parsley; 2 tablespoon green olives; 2 whole wheat pita breads; 0.5 tablespoon olive oil

User Reviews

5.0

132 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 servings
Calories
308 kcal
Course
Breakfast, Lunch
Cuisine
Mediterranean, North African

Shakshuka

Leo Hart

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If you are looking for an easy meal that is bursting with flavour, super cheap to make and uses ingredients you probably already have in your cupboard, then give Shakshuka a try.

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Ingredients

Servings

4 eggs
200 g Cooked butter beans (you could use chickpeas or any bean though)
800 g chopped tomatoes canned
3 garlic clove crushed
1 onion diced
1 red bell pepper diced
0.5 teaspoon cayenne pepper
0.5 teaspoon ground cumin
0.5 tablespoon smoked paprika
30 g feta
4 tablespoon fresh parsley chopped
2 tablespoon green olives sliced
2 whole wheat pita breads
0.5 tablespoon olive oil

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Instructions

Heat 0.5 tablespoon Olive oil in a large pan and cook 1 Onion, 1 Red bell pepper and 3 Garlic clove for 5 minutes.
Add 800 g Chopped tomatoes, 200 g Cooked butter beans, 0.5 teaspoon Cayenne pepper, 0.5 teaspoon Ground cumin and 0.5 tablespoon Smoked paprika. Cook for a further 5 minutes. This will make your tomato sauce base.
Make four wells in the sauce and crack 4 Eggs into them.
Put a lid on and cook until the egg whites have cooked - about 10 minutes.
Top with 30 g Feta, 4 tablespoon Fresh parsley and 2 tablespoon Green olives.
Serve with 2 Whole wheat pita breads for dipping.

Notes

Although traditionally it's a breakfast or brunch dish, it's great for lunch and dinner too.
You can use any vegetables you like as the base, so it's a great way to use it veg that is on the turn.
If you want to make a vegan version, leave the eggs out and swap the butterbeans for chickpeas.
Use the best quality tomatoes you can afford, as cheap tomatoes are watery and they really are the base of the dish.
You can cook this dish in the oven once you have cracked the eggs in to it - it will take around 7-10 minutes.
Serve with pita, flatbread or crusty bread.
Weight Watchers SmartPoints: 11

Nutrition Information

Show Details

Serving 1portion Calories 308kcal (15%) Carbohydrates 47g (16%) Protein 18g (36%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 170mg (57%) Sodium 603mg (25%) Potassium 1103mg (32%) Fiber 11g (44%) Sugar 12g (24%) Vitamin A 1646IU (33%) Vitamin C 81mg (90%) Calcium 162mg (16%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 308 kcal

% Daily Value*

Serving	1portion
Calories	308kcal	15%
Carbohydrates	47g	16%
Protein	18g	36%
Fat	10g	15%
Saturated Fat	3g	15%
Cholesterol	170mg	57%
Sodium	603mg	25%
Potassium	1103mg	23%
Fiber	11g	44%
Sugar	12g	24%
Vitamin A	1646IU	33%
Vitamin C	81mg	90%
Calcium	162mg	16%
Iron	6mg	33%