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Shakshuka Recipe
Shakshuka is one of those meals we love to order when out for brekkie… but now you can make it at home! We’ve perfected this recipe – and it’s delicious, full of fibre and easy to make. To bump up the fibre even more, we highly recommend pairing it with our Hi-Fibre Lo-GI Wholemeal Loaf. It has double the fibre of our traditional wholemeal loaf, which is great since 4 in 5 Aussies aren’t getting enough fibre in their diets! This Shakshuka combined with a slice of this loaf is the perfect breakfast option, sure to keep you feeling energised and satisfied!
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Ingredients
2 tbsp extra virgin olive oil
1 small red onion, diced
2 garlic cloves, minced
1 tsp paprika
1 tsp cumin
1 tsp chilli flakes (optional)
1 small red capsicum, diced
3 tomatoes, diced
1 tbsp tomato paste
1/2 cup salt-reduced stock (chicken or vegetable)
2 cups baby spinach (fresh or frozen)
4 eggs
To serve
2 slices of Bakers Delight Hi-Fibre Lo-GI Wholemeal Block Loaf
Parsley
Ricotta cheese (with lemon juice mixed through)
Method
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Step 1
Heat oil in a frying pan over medium high heat. Add garlic and onion, cook for 2 minutes
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Step 2
Add paprika, cumin and chilli flakes
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Step 3
Add tomatoes and capsicum and season with salt and pepper. Cook for 3 minutes
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Step 4
Add tomato paste and broth. Simmer for 5 minutes and option to use a potato masher to mash up the vegetables
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Step 5
Make indentations in the mixture and carefully crack the eggs in. Cover with lid and cook on stove for 4 minutes (runny yolks)
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Step 6
Remove from the stove. Top with pepper, ricotta cheese and parsley
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Step 7
Toast your bread and cut into fingers to use as dippers
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Step 8
Serve shakshuka with crusty bread dippers
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