One-Pot Mexican-Style Shakshuka
One-Pot Mexican-Style Shakshuka is a delicious combination of Mexican and Tunisian cuisine. The egg-based dish makes for a hearty meal that's full of spice and a mouth-watering mix of international flavours.
Ingredients
- 1 teaspoons extra virgin olive oil
- 1 red capsicum, deseeded, thinly sliced
- 1 red onion, cut into thin wedges
- 810 grams crushed tomatoes
- 1/4 teaspoons ground cumin
- 1/4 teaspoons chilli powder
- 425 grams red kidney beans, rinsed, drained
- 4 free range eggs
- 1 small avocado, deseeded, thinly sliced
- 1/4 bunch coriander, sprigs picked
- 4 wholemeal pita bread rounds, toasted, roughly broken
- 1 fresh jalapeno, thinly sliced
- 1 teaspoons extra virgin olive oil
- 1 red capsicum, deseeded, thinly sliced
- 1 red onion, cut into thin wedges
- 810 grams crushed tomatoes
- 1/4 teaspoons ground cumin
- 1/4 teaspoons chilli powder
- 425 grams red kidney beans, rinsed, drained
- 4 free range eggs
- 1 small avocado, deseeded, thinly sliced
- 1/4 bunch coriander, sprigs picked
- 4 wholemeal pita bread rounds, toasted, roughly broken
- 1 fresh jalapeno, thinly sliced
- Step 1 of 4Heat oil in a large, deep frying pan over medium heat. Cook capsicum and onion for 5 minutes, stirring, or until softened.
- Step 2 of 4Add tomatoes, cumin and chilli powder, then bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes or until mixture has thickened slightly. Stir in beans.
- Step 3 of 4Using the back of a spoon, make 4 indents in the tomato mixture. Remove the pan from the heat. Crack an egg into each indent. Place pan over low heat and simmer, uncovered, for 15 minutes or until eggs are cooked to your liking.
- Step 4 of 4Top shakshuka with avocado, jalapeno and coriander. Serve with bread.
Method
- Step 1 of 4Heat oil in a large, deep frying pan over medium heat. Cook capsicum and onion for 5 minutes, stirring, or until softened.
- Step 2 of 4Add tomatoes, cumin and chilli powder, then bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes or until mixture has thickened slightly. Stir in beans.
- Step 3 of 4Using the back of a spoon, make 4 indents in the tomato mixture. Remove the pan from the heat. Crack an egg into each indent. Place pan over low heat and simmer, uncovered, for 15 minutes or until eggs are cooked to your liking.
- Step 4 of 4Top shakshuka with avocado, jalapeno and coriander. Serve with bread.
Nutrition per serving
2192 Kilojoules
Protein23 grams
Fat15 grams
Carbs65 grams
Sugars15 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Heat oil in a large, deep frying pan over medium heat. Cook capsicum and onion for 5 minutes, stirring, or until softened.
- Step 2 of 4Add tomatoes, cumin and chilli powder, then bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes or until mixture has thickened slightly. Stir in beans.
- Step 3 of 4Using the back of a spoon, make 4 indents in the tomato mixture. Remove the pan from the heat. Crack an egg into each indent. Place pan over low heat and simmer, uncovered, for 15 minutes or until eggs are cooked to your liking.
- Step 4 of 4Top shakshuka with avocado, jalapeno and coriander. Serve with bread.