Easy Shakshuka Breakfast Print this recipe Details Serves: 3Number of ingredients: 11To prep: 10 minutesTo cook: 15-20 minutesDifficulty: Easy Nutrition per servingKilojoules: 1278Calories: 306Protein: 20gFat: 16.5gSaturated Fat: 3.4gCarbohydrates: 18.7gFibre: 7gSodium: 188mgPotassium: 1247mgCarbs/100g: 3.6g Ingredients 1 Tablespoons鈥痚xtra virgin olive oil听 1鈥痳ed onion, diced听 1鈥痳ed capsicum, chopped听 2鈥痗loves garlic, crushed听听 2 tablespoons鈥痶omato paste, no added salt听 1 teaspoon鈥痝round cumin听 1 teaspoon鈥痵moked paprika听 2 cans chopped canned tomatoes, no added salt听听 4 tablespoons鈥痗hopped fresh parsley or coriander听听 Freshly ground black pepper and salt, to taste听 6鈥痩arge eggs听 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.听听 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.听听 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.听 Using your spoon, make 6 small wells in the mixture and crack one egg in each.听听 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!听
