Shakshuka Pots

Food & Nutrition

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Shakshuka Pots

1 SERVE

15 MIN PREP

30 MIN COOKING

318 CAL/SERVE

INGREDIENTS

1 Teaspoons Olive Oil (5g)
1/4 Onion (36g), finely chopped
1 Celery Stalk (40g), thinly sliced
1/2 Red Capsicum (77g), chopped
50g Eggplant, chopped
1/2 Cloves Garlic (1g), crushed
1/2 X 400g cans Diced Tomato (200g)
1/4 Teaspoons Chilli Flakes (1g)
2 Tablespoons Fresh Coriander (5g), chopped
1 Cage Free Eggs (59g)
1 Tablespoons Low Fat Natural Yoghurt (20g)
1 Slices Wholegrain Bread (40g)

METHOD

Preheat oven to 200°C. Heat oil in a large deep frying pan over medium heat. Add the onion, celery, capsicum and eggplant and cook for 10 minutes, stirring occasionally, until soft. Add the garlic and cook, stirring, for 30 seconds.
Stir in the tomatoes and chilli flakes. Cook until tomatoes are heated through. Stir in most of the coriander, reserving some for the top.
Place mixture in a 400ml capacity ovenproof bowl. Make an indentation in the middle of the mixture and crack egg into it. Place onto a baking tray and bake for 15 minutes for soft yolk, or until egg has set to your liking.
Top with yoghurt and sprinkle with remaining coriander to serve, with bread for dipping.

Nutritional Information Per Serve*

Calories 318 // Protein 16.6g // Fat Total 12.9g // Fat Saturated 2.5g // Carbohydrates 30.2g // Sugars 14.5g // Sodium 469.7mg // Dietary Fibre 9.1g

High in Protein

Low In Carbohydrates

High in Fibre

Low In Sodium

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