We all love a cooked breakfast – start your day well with this delicious Shakshuka baked eggs recipe!
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Shakshuka Baked Eggs
3
Serves
0
Serves of fruit (per serve)
1
Serves of vegetables (per serve)Ingredients
- 1 tbs olive oil
- 200g mushrooms, sliced
- 125g FlavourBites Tiny Toms OR 200g Flavorite Sugar Plum tomatoes
- 1 garlic clove (crushed)
- 3 eggs
- 3 basil leaves (to serve)
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 two 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
We all love a cooked breakfast – start your day well with this delicious Shakshuka baked eggs recipe!
Like this recipe?
Nutrition per serving
|
710.3 kJ |
12.5g Fat |
2.6g Sat. Fat |
1.4g Carbs |
1.1g Sugars |
2.9g Fibre |
11.7g Protein |
117.6mg Salt |
| 400 per 100 g |
7g per 100 g |
1.5g per 100 g |
0.8g per 100 g |
0.7g per 100 g |
1.6g per 100 g |
6.6g per 100 g |
66.1mg per 100 g |
Acknowledgements
Recipe originally published by Nutrition Australia and created by Flavorite.