5-ingredient shakshuka
05m prep 20m cook 4 servings
For an extra special low-fat breakfast, cook your eggs in a rich tomato and capsicum sauce.
138 calories per serve
Allergens: Recipe may contain egg.
5 Ingredients
1 brown onion, thickly sliced
500g pkt Coles Australian Tri Colour Capsicum, halved, seeded, thinly sliced
2 x 400g cans diced tomatoes
4 Coles Australian Free Range Eggs
1/2 cup flat-leaf parsley leaves
3 Method Steps
Heat a large non-stick frying pan over medium-high heat. Add the onion and capsicum and cook, stirring occasionally, for 5 mins or until the onion softens.
Add the tomato and cook, stirring, for 5 mins or until the mixture boils and thickens slightly.
Use the back of a spoon to make 4 large indents in the tomato mixture. Carefully crack an egg into each indent. Reduce heat to low. Partially cover the pan and cook for 10 mins for soft yolks or until eggs are cooked to your liking. Sprinkle with parsley leaves to serve.
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