Shakshuka is a traditional Mediterranean dish – this version is a very simplified one using simple cupboard ingredients. Perfect for throwing together when you’re not feeling like cooking.
This recipe is for a small serving of only 180kcal, adjust amounts as desired to make it a full main meal! The amounts absolutely do not need to exactly match these – they are I served it with light mozzarella on the side (additional 71kcal) but it stands well on its own.
- 200g Tinned chopped tomatoes (38kcal)
- 1/2 (~52g) Onion diced (21kcal)
- 1 (~55g) Egg (77kcal)
- 10g Greek Feta (32kcal)
- 1tbsp Tomato Puree (12kcal)
- Salt & Pepper to taste
- Splash of water for sauteing
- 1 clove of Garlic, minced
- Chili (flakes or fresh) to taste
- Twig of Fresh Parsley (fresh or dried)
- Heat a splash of water along with the garlic, onion and chili in a small frying pan, medium heat. Cook until onions have softened and fragrant.
- Add the tinned tomatoes, tomato puree and parsley, as well as a pinch of salt and some pepper.
- Let it bubble away and reduce until it starts thickening (8-15 minutes), stirring frequently.
- Make a space in the sauce and crack the egg into this. Salt and Pepper egg as desired. Crumble Feta all over.
- Let it cook until the egg white is mostly firm and the yolk still runny.
- Transfer onto a plate and enjoy! Garnish with fresh Parsley if you wish.
Please do let me know how you get on, and tag me in any instagram/reddit posts – I would love to see your tasty tasty results!