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Vegetarian Shakshuka is served on the blue table with parsley and bread #eggs #red onion | hurrythefoodup.com

Tomato Shakshuka

Course: Dinner, Lunch, Main Course, Oven recipes
Diet: Low Calorie, Dairy Free, Vegetarian
Time: Max 30 min
Calories: 150 - 450 kcal
Type: meal plan recipes
Diet: dairy-free
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 357kcal
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US Customary - Metric

Ingredients

Instructions

  • Pre-heat oven at 160 degrees.
  • Heat the olive oil in a frying pan and fry off the chopped red onion. Once brown and softened, add the tinned tomatoes, chopped tomatoes and tomato passata and leave to simmer for 10 minutes.
    The frying pan with cooked ingredients is on the table #oregano #tomatoes | hurrythefoodup.com
  • Season the tomato mixture with salt, pepper, oregano, chopped red chili pepper and paprika. Continue to cook for 2 minutes.
  • Transfer the tomato mixture into an ovenproof dish. Create two small dips in the mixture and crack each egg into the well.
    The tomato mixture is transferred into the ovenproof dish that is on the table #tomato passata #olive oil | hurrythefoodup.com
  • Bake for 8 - 10 minutes, until the egg is cooked - or done to your liking.
  • Finish the dish with a sprinkling of parsley and serve with wholegrain bread.

Nutrition

Calories: 357kcal | Carbohydrates: 51g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1793mg | Potassium: 1337mg | Fiber: 10g | Sugar: 17g | Vitamin A: 3017IU | Vitamin C: 86mg | Calcium: 244mg | Iron: 6mg