Breakfast · Medium
Shakshuka
Eggs gently set in a reduced cherry-tomato, onion and chilli sauce, finished with coriander and measured feta. Keep the pan covered at the end so the whites cook without drying the yolks.
- Protein
- 21g
- Energy
- 406 kcal
- Carbs
- 37g
- Fat
- 20g
- Time
- 30 min
- Serves
- 2
What you need
Ingredients
Measured for 2 servings.
- 15 mlOlive Oil
- 240 gRed Onions
- 15 gRed Chilli
- 5 gGarlic
- 30 gCoriander
- 800 gCherry Tomatoes
- 12.5 gcaster sugar
- 4 pcs (approx. 220 g)Eggs
- 20 gFeta
Make it
Method
Finely slice the 240 g onions, chop the 15 g chilli and 5 g garlic, and separate the coriander leaves from the tender stalks. Halve the 800 g cherry tomatoes; keep the four eggs ready in separate small cups.
Warm the measured 15 ml olive oil in a wide lidded frying pan over medium heat. Soften onion, chilli, garlic and chopped coriander stalks for about 5 minutes, stirring so the garlic does not burn.
Add the tomatoes and measured 12.5 g sugar. Simmer uncovered for about 7–8 minutes, stirring occasionally, until the tomatoes break down into a thick sauce. Make four wells and slide one egg into each.
Cover, lower the heat and cook for about 5–7 minutes until the whites are fully set; cook longer if firm yolks are wanted. Scatter over the measured 20 g feta and coriander leaves, then divide the four eggs and sauce between two servings.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 21g
- Carbs
- 37g
- Fat
- 20g
- Energy
- 406 kcal
