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Eastern Baked Eggs – Shakshuka

Yields2 Servings

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

shakshuka recipe

 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

Nutrition Facts

Servings 2