Delicious as an easy meat-free dinner, or save it up for a comforting weekend breakfast.

ShareTweetSaveBigOven
shakshuka recipe
Yields2 Servings
 100 g (drained) tinned/jar red pepper (chopped finely)
 800 g (2 tins) diced cooked tomatoes blended (ostomates will need to strain tomatoes to remove pips)
 2 tbsp tomato paste
 1 *garlic clove (finely minced)
 ½ *brown onion (finely minced)
 1 ½ tsp paprika (or sumach)
 1 tsp cumin
 ¼ tsp stevia powder
 salt and pepper to taste
 olive oil spray
 6 free range eggs
 1 tbsp freshly chopped parsley
1

Spray with olive oil

2

Add fresh onion and garlic cook until soft

3

Add tomatoes, red pepper and tomato paste blend well

4

Add spices and stevia and mix into the sauce

5

Salt and pepper to taste

6

Turn heat down to low heat

7

Crack eggs on top of the sauce leaving space between them

8

Place a lid on the pot and simmer the pan for 10-15 minutes until the eggs are the way you like them (best served slightly soft)

9

Scoop sauce and eggs into ceramic dishes with the egg on top of the sauce, and serve immediately with a sprinkle of fresh parsley and soft white Turkish bread

Top Tip:

  • *may cause wind and odour for ostomates
  • for best results cook in cast iron cookware
  • 3g Fibre content per serve includes white Turkish bread

If you have been diagnosed with bowel cancer or are undergoing treatment, consult your doctor or dietitian for specific advice before making changes to your diet.

ShareTweetSaveBigOven

Ingredients

 100 g (drained) tinned/jar red pepper (chopped finely)
 800 g (2 tins) diced cooked tomatoes blended (ostomates will need to strain tomatoes to remove pips)
 2 tbsp tomato paste
 1 *garlic clove (finely minced)
 ½ *brown onion (finely minced)
 1 ½ tsp paprika (or sumach)
 1 tsp cumin
 ¼ tsp stevia powder
 salt and pepper to taste
 olive oil spray
 6 free range eggs
 1 tbsp freshly chopped parsley

Directions

1

Spray with olive oil

2

Add fresh onion and garlic cook until soft

3

Add tomatoes, red pepper and tomato paste blend well

4

Add spices and stevia and mix into the sauce

5

Salt and pepper to taste

6

Turn heat down to low heat

7

Crack eggs on top of the sauce leaving space between them

8

Place a lid on the pot and simmer the pan for 10-15 minutes until the eggs are the way you like them (best served slightly soft)

9

Scoop sauce and eggs into ceramic dishes with the egg on top of the sauce, and serve immediately with a sprinkle of fresh parsley and soft white Turkish bread

Eastern Baked Eggs – Shakshuka