Brunch has just been redefined. This Shakshuka has the right flavors for you to start your weekend. Eggs over a tasty perfectly spicy tomato sauce, what can go wrong?
Total Time
30min
5.0
1 Rating
Author: Electrolux APAC
Servings:
4
Ingredients
•
1
Tbsp
Oil
•
3
Tomatoes
, finely diced
•
1
Green Chili Pepper
, sliced
•
1/2
Hot Chili Pepper
, sliced
•
1
Onion
, finely diced
•
1
Red Bell Pepper
, deseeded, finely diced
•
4
cloves
Garlic
, finely chopped
•
2
tsp
Paprika
•
1
tsp
Ground Cumin
•
1/4
tsp
Chili Powder
•
2
cups
Canned Chopped Tomatoes
•
4
Eggland's Best Classic Eggs
•
1/2
bunch
Fresh Cilantro
, chopped
•
1/2
bunch
Fresh Parsley
, chopped
•
to taste
Sea Salt Flakes
•
to taste
Freshly Ground Black Pepper
•
1
Baguette
Cooking Instructions
1.
Preheat oven to 180 degrees C (350 degrees F) steam bake.
2.
Add Oil (1 Tbsp) to a frying pan over medium heat. Add Tomatoes (3), Green Chili Pepper (1), Hot Chili Pepper (1/2), Onion (1), Garlic (4 cloves), Red Bell Pepper (1), Paprika (2 tsp), Ground Cumin (1 tsp), and Chili Powder (1/4 tsp) and cook, stirring until vegetables are soft.
3.
Add Canned Chopped Tomatoes (2 cups) and bring to a boil. Season with Sea Salt Flakes (to taste) and Freshly Ground Black Pepper (to taste). Pour into a deep baking tray.
4.
Make 4-6 holes in the sauce then crack Eggland's Best Classic Eggs (4) into the holes.
5.
Put baking tray onto shelf 3 (middle of the oven). Bake for 10-12 minutes or until egg white is set, and yolks are still runny.
6.
Sprinkle with Fresh Cilantro (1/2 bunch) and Fresh Parsley (1/2 bunch). Serve with Baguette (1).
Nutrition Per Serving
CALORIES
395
FAT
9.9 g
PROTEIN
16.7 g
CARBS
59.2 g
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