G - Spiced Shakshuka With Feta & Crunchy Pitta

Name: G - Spiced Shakshuka With Feta & Crunchy Pitta
Prep time: 40 min
Total time: 40 min
Ingredients: 1 can chopped tomatoes; 30g tomato paste; 15g pumpkin seeds; 2 veg stock cubes; 1 red bell pepper; 80g Greek feta cheese; 80g baby leaf spinach; 5g parsley; 2 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp cayenne pepper; 2 eggs; 2 garlic cloves; 1 red onion; 2 wholemeal pitta breads; Olive oil; Salt; Pepper

23 steps

Prep:40min

Turn up the heat with the spicy tomato-and-egg-dish known as shakshuka. You'll crack your eggs in tomato sauce with red pepper, onion and spices, and serve with crispy toasted pitta and feta cheese. Delish! https://www.gousto.co.uk/cookbook/vegetarian-recipes/spiced-shakshuka-with-feta-crunchy-pitta

Updated at: Thu, 17 Aug 2023 03:10:41 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories492.5 kcal (25%)

Total Fat28 g (40%)

Carbs43.3 g (17%)

Sugars8.3 g (9%)

Protein22.4 g (45%)

Sodium2182.6 mg (109%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1can chopped tomatoes

30gtomato paste

15gpumpkin seeds

2veg stock cubes

1red bell pepper

80gGreek feta cheese

80gbaby leaf spinach

5gparsley

2 tspsmoked paprika

1 tspground cumin

½ tspcayenne pepper

2eggs

2garlic cloves

1red onion

2wholemeal pitta breads

olive oil

salt

pepper

Instructions

Step 1

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Step 2

Boil half a kettle

Step 3

Peel and finely slice the red onion[s]

Step 4

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Step 5

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [2 tbsp] olive oil over a medium heat

Step 6

Once hot, add the sliced onion and pepper with a pinch of salt and cook for 5-6 min or until softened

Step 7

Meanwhile, peel and finely chop (or grate) the garlic

Step 8

Dissolve 1/2 [1] Knorr vegetable stock cube in 100ml [150ml] boiled water

Step 9

Once the peppers and onions have softened, add the chopped garlic, smoked paprika, ground cumin and the cayenne pepper (can't handle the heat? Go easy!)

Step 10

Cook for 1-2 min or until fragrant

Step 11

Wash the spinach

Step 12

Once fragrant, add the chopped tomatoes and vegetable stock to the pan

Step 13

Increase the heat to high and bring to the boil

Step 14

Once boiling, reduce the heat to medium and cook for 6-8 min or until thickened

Step 15

Once the sauce has thickened, add the washed spinach and cook until wilted – this is your tomato sauce

Step 16

While the sauce thickens, cut the wholemeal pittas into triangles

Step 17

Add the pitta triangles to a baking tray

Step 18

Put the tray in the oven and cook for 8-10 min or until the pitta is crunchy and toasted

Step 19

Once the spinach has wilted, crack the eggs over the tomato sauce and cook, covered, for 4-5 min or until the eggs are cooked through – this is your shakshuka

Step 20

Roughly chop the parsley, including the stalks

Step 21

Serve the shakshuka with the toasted pitta triangles to the side

Step 22

Garnish with the chopped parsley, pumpkin seeds and a grind of black pepper

Step 23

Crumble over the Greek feta cheese and enjoy!