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The-Foodie-Footballer-Easy-and-Healthy-Shakshuka-recipe

Easy and Healthy Shakshuka recipe

One of my all time favourite brunches!! This dish is packed full of flavour, so nutritious and is loaded with a variety of veggies. Traditionally, shakshuka is made by adding the eggs to the sauce, however, I found it much easier to bake them in the oven if you are making this dish for more than two people.
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Prep Time20 minutes
Total Time35 minutes
CourseBrunch, Lunch
CuisineAfrican, Middle Eastern
KeywordShakshuka, Vegeterian, Veggie
Servings 4 people
Calories 646kcal
Author: Marc Pugh

Ingredients
 

Sauce

  • 2 red onions diced
  • 3 celery sticks sliced
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 1 red chilli chopped
  • 1 green chilli chopped
  • 6 garlic cloves chopped
  • 3 fresh large tomatoes chopped
  • 300 g mushrooms sliced
  • 2 ground cumin
  • 2 tsps ground coriander
  • 2 tsps smoked paprika
  • 2 tsps oregano
  • 2 tsps basil
  • 600 g passata
  • 2 tbsps tomato puree
  • 1 tbsp balsamic vinegar
  • salt
  • pepper
  • 1 tbsp oil

Eggs

  • 8 eggs
  • 1 drizzle of extra virgin olive oil
  • salt and pepper to taste

Halloumi

  • 400 g halloumi

Instructions
 

  • Pre heat 1 the oven to fan 180
  • Heat a large skillet on a medium-low heat. Once hot, add 1 tbsp of oil followed by the red onions, celery, peppers, chillies, garlic cloves and a pinch of salt. Saute for 5 minutes stirring continuously.
  • Add the mushrooms - continue to stir for a further 3 minutes.
  • Next, add the paprika, ground coriander, ground cumin and tomato puree. Stir well until the spices become fragrant - this will take 1-2 minutes.
  • Throw in the fresh tomatoes, passata, balsamic vinegar, oregano, basil and season with a pinch of salt and pepper. Bring to the boil before reducing to a simmer. Allow the sauce to bubble away for 20 minutes until it has thickened.
  • In the meantime, grease a baking tray with extra virgin olive oil and place in the oven for a few minutes until hot.
  • Crack the eggs carefully into a large jug being careful not to crack any of the yolks.
  • Pour the eggs onto the baking tray doing your best to distribute the yolks evenly across the tray.
  • Season with salt and pepper.
  • Bake for 5-7 minutes depending on how runny you like your eggs.
  • While the eggs are baking, slice the Halloumi into soldier like shapes and griddle for 3 minutes each side until they have a nice bit of colour.
  • Serve all together and enjoy with some toasted brown sourdough.

Nutrition

Calories: 646kcal | Carbohydrates: 37g | Protein: 41g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 328mg | Sodium: 1463mg | Potassium: 1703mg | Fiber: 10g | Sugar: 17g | Vitamin A: 3224IU | Vitamin C: 83mg | Calcium: 1185mg | Iron: 15mg
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