*To make gluten free, replace bread with gluten free bread.
Serving Suggestion: Any tomatoes you may have on hand could be used in this recipe. Larger tomatoes would need to be roughly diced before adding to the frypan. Additional vegetables can also be added or swapped such as capsicum, red onion, baby spinach and herbs including oregano, parsley or coriander.
Storage: Leftover Shakshuka Eggs can be stored in the fridge for 1-2 days.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help wash the tomatoes or slice the mushrooms.
When preparing this recipe:
| Serving size: 363g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 1590 | 438 |
| Fat (g) | 18.7 | 5.1 |
| Saturated fat (g) | 3.8 | 1.0 |
| Carbohydrates (g) | 26.8 | 7.4 |
| Sugars (g) | 4.2 | 1.2 |
| Fibre (g) | 7.4 | 2.0 |
| Protein (g) | 21.2 | 5.8 |
| Sodium (mg) | 420.6 | 115.8 |
Healthy Eating
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