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Oven baked shakshuka
100%
1
By J

Oven baked shakshuka

1 step
Prep:15minCook:45min
Updated at: Sat, 26 Aug 2023 09:46:47 GMT

Nutrition balance score

Good
Glycemic Index
38
Low
Glycemic Load
7
Low

Nutrition per serving

Calories177.9 kcal (9%)
Total Fat9.4 g (13%)
Carbs17.3 g (7%)
Sugars6.5 g (7%)
Protein8.5 g (17%)
Sodium486.8 mg (24%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 red onion, roughly chopped 2 red peppers, roughly chopped 2 yellow peppers, roughly chopped 300g vine tomatoes, quartered 2 red chillies, deseeded and roughly chopped 2 cloves of garlic, crushed 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon ground cumin
1red onion
roughly chopped
1 red onion, roughly chopped 2 red peppers, roughly chopped 2 yellow peppers, roughly chopped 300g vine tomatoes, quartered 2 red chillies, deseeded and roughly chopped 2 cloves of garlic, crushed 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon ground cumin
2red peppers
1 red onion, roughly chopped 2 red peppers, roughly chopped 2 yellow peppers, roughly chopped 300g vine tomatoes, quartered 2 red chillies, deseeded and roughly chopped 2 cloves of garlic, crushed 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon ground cumin
2yellow peppers
1 red onion, roughly chopped 2 red peppers, roughly chopped 2 yellow peppers, roughly chopped 300g vine tomatoes, quartered 2 red chillies, deseeded and roughly chopped 2 cloves of garlic, crushed 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon ground cumin
300gvine tomatoes
1 red onion, roughly chopped 2 red peppers, roughly chopped 2 yellow peppers, roughly chopped 300g vine tomatoes, quartered 2 red chillies, deseeded and roughly chopped 2 cloves of garlic, crushed 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon ground cumin
2red chillies
1 red onion, roughly chopped 2 red peppers, roughly chopped 2 yellow peppers, roughly chopped 300g vine tomatoes, quartered 2 red chillies, deseeded and roughly chopped 2 cloves of garlic, crushed 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon ground cumin
2cloves
1 red onion, roughly chopped 2 red peppers, roughly chopped 2 yellow peppers, roughly chopped 300g vine tomatoes, quartered 2 red chillies, deseeded and roughly chopped 2 cloves of garlic, crushed 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon ground cumin
garlic
1 red onion, roughly chopped 2 red peppers, roughly chopped 2 yellow peppers, roughly chopped 300g vine tomatoes, quartered 2 red chillies, deseeded and roughly chopped 2 cloves of garlic, crushed 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon ground cumin
1 tablespoonolive oil
1 red onion, roughly chopped 2 red peppers, roughly chopped 2 yellow peppers, roughly chopped 300g vine tomatoes, quartered 2 red chillies, deseeded and roughly chopped 2 cloves of garlic, crushed 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon ground cumin
1 teaspoonsea salt
1 red onion, roughly chopped 2 red peppers, roughly chopped 2 yellow peppers, roughly chopped 300g vine tomatoes, quartered 2 red chillies, deseeded and roughly chopped 2 cloves of garlic, crushed 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon ground cumin
1 teaspoonground cumin
1 teaspoon ground coriander 1½ teaspoons smoked paprika 1 x 400g tin of chopped tomatoes 4 free-range eggs 1 tablespoon za’atar (optional) Freshly chopped coriander TO SERVE Buttered toast or pitta breads
1 teaspoonground coriander
1 teaspoon ground coriander 1½ teaspoons smoked paprika 1 x 400g tin of chopped tomatoes 4 free-range eggs 1 tablespoon za’atar (optional) Freshly chopped coriander TO SERVE Buttered toast or pitta breads
1 ½ teaspoonssmoked paprika
1 teaspoon ground coriander 1½ teaspoons smoked paprika 1 x 400g tin of chopped tomatoes 4 free-range eggs 1 tablespoon za’atar (optional) Freshly chopped coriander TO SERVE Buttered toast or pitta breads
400gtin
1 teaspoon ground coriander 1½ teaspoons smoked paprika 1 x 400g tin of chopped tomatoes 4 free-range eggs 1 tablespoon za’atar (optional) Freshly chopped coriander TO SERVE Buttered toast or pitta breads
chopped tomatoes
1 teaspoon ground coriander 1½ teaspoons smoked paprika 1 x 400g tin of chopped tomatoes 4 free-range eggs 1 tablespoon za’atar (optional) Freshly chopped coriander TO SERVE Buttered toast or pitta breads
4eggs
1 teaspoon ground coriander 1½ teaspoons smoked paprika 1 x 400g tin of chopped tomatoes 4 free-range eggs 1 tablespoon za’atar (optional) Freshly chopped coriander TO SERVE Buttered toast or pitta breads
1 tablespoonza’atar
1 teaspoon ground coriander 1½ teaspoons smoked paprika 1 x 400g tin of chopped tomatoes 4 free-range eggs 1 tablespoon za’atar (optional) Freshly chopped coriander TO SERVE Buttered toast or pitta breads
coriander
1 teaspoon ground coriander 1½ teaspoons smoked paprika 1 x 400g tin of chopped tomatoes 4 free-range eggs 1 tablespoon za’atar (optional) Freshly chopped coriander TO SERVE Buttered toast or pitta breads
toast bread
or pitta s

Instructions

Step 1
1. Preheat the oven to 180°C fan/200°C/gas 6. 2. Mix the onion, peppers, tomatoes, chillies and garlic with the oil, salt and spices in a large roasting tin, then transfer to the oven and roast for 30 minutes. 3. Lower the temperature to 160°C fan/180°C/gas 4. Squash the cooked tomatoes down well with a wooden spoon, then add the tinned tomatoes and mix everything together. Make four indentations in the tomato mixture, crack an egg into each, then return to the oven for a further 10 minutes, or until the eggs are just cooked to your liking. 4. Scatter with the za’atar, if using, and the freshly chopped coriander. Serve with lots of hot buttered toast or pitta

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