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Shakshuka Baked Eggs
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We all love a cooked breakfast – start your day well with this delicious Shakshuka baked eggs recipe!
3
Serves
0
Serves of Fruit
(Per Serve)
1
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 1 tbs olive oil
- 200g mushrooms, sliced
- 125g Tiny Toms OR 200g Sugar Plum tomatoes
- 1 garlic clove (crushed)
- 3 eggs
- 3 basil leaves (to serve)
- 3 slices bread (toasted)
METHOD:
- Heat the oil in a non-stick frying pan, then add mushrooms.
- Fry for 5 minutes, stirring every so often until they start to soften, add the tomatoes and garlic, then cook for a few minutes more.
- Stir in a little seasoning, then make 3 gaps in the mix and crack in the eggs.
- Cover the pan with a lid or a sheet of foil, then cook for 2-3 minutes until the eggs are cooked to your liking.
- Scatter over a few basil leaves and serve with crusty bread.
RECIPE NOTES:
NUTRITION: Per Serving
969
kJ
10.9g
Fat
2.1g
Sat. Fat
19.3g
Carbs
2.7g
Sugars
3.4g
Fibre
11.3g
Protein
310mg
Sodium
NUTRITION: Per 100 grams
446
kJ
5g
Fat
1g
Sat. Fat
8.9g
Carbs
1.2g
Sugars
1.6g
Fibre
5.2g
Protein
143mg
Sodium
