SHAKSHOUKA RECIPES

Shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. Smoky, sweet peppers combine with rich, creamy eggs and tangy yoghurt and salty feta for a completely moreish dish. Each serving provides 462 kcal, 26g protein, 28g carbohydrates (of which 25g sugars), 25g fat (of which 8g saturates), 8.5g fibre and 1.4g salt.

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 16

• Ingredients

Nutrition Facts : Calories 462kcal, CarbohydrateContent 28g, FatContent 25g, FiberContent 8.5g, ProteinContent 26g, SaturatedFatContent 8g, SugarContent 25g

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

Provided by Melissa Clark

Total Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 261, UnsaturatedFatContent 10 grams, CarbohydrateContent 12 grams, FatContent 19 grams, FiberContent 3 grams, ProteinContent 13 grams, SaturatedFatContent 7 grams, SodiumContent 640 milligrams, SugarContent 7 grams, TransFatContent 0 grams