Shakshuka with Turkish Pide and Olives
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 24, 2018.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 24, 2018.
Ingredients
Shakshuka
- 3 cloves garlic
- 1 red onion
- 100g roasted red capsicum
- 2 Tbsp shakshuka spices
- ½ tsp salt
- ½ cup veggie stock
- 400g fire roasted tomatoes
- ½ bag kalettes
- 1 pack olives
- 3 Tbsp coriander
- 4 eggs
To Serve
- 2 Tbsp parsley
- 2 Tbsp coriander
- 1 Turkish pide loaf
Steps
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Preheat oven to 230°C. Line an oven tray with baking paper. Thinly slice garlic and onion. Roughly chop capsicum.
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Heat a drizzle of olive oil in a large, oven-proof fry-pan on medium heat and cook garlic and onion for about 6 minutes, until softened and beginning to brown. Add shakshuka spices and salt and cook for a further 1-2 minutes, until fragrant.
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Add stock, tomatoes and capsicum. Bring to a simmer and cook for about 6 minutes, until thickened. While sauce simmers, thinly slice kalettes; roughly chop olives; chop all herbs and set aside separately. Once sauce has cooked, stir through kalettes, olives and first measure of coriander. Season to taste.
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Break eggs on top of sauce and place pan on middleupper rack of oven. Cook for about 7 minutes, until whites are cooked but yolks are still runny.
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While eggs cook, place pide loaf on prepared tray and place in oven, underneath eggs for about 6 minutes, until warmed through.
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To serve, divide shakshuka between plates with plenty of crunchy bread on the side. Sprinkle with remaining coriander and parsley.
Nutritional Information
Energy |
2021 kj 483 kcal |
---|---|
Protein | 23.9g |
Carbohydrate | 57.8g |
Fat | 17.2g |