Shakshuka traybake

Shakshuka traybake
Summary Not available
Diet : Vegetarian
Total time : 1 hr
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Shakshuka traybake

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: Greek
Diet: Vegetarian
Keyword: 30-60 min, Healthy Vegetarian Recipes
Person: 4
Calories: 376kcal

Materials

  • 2 red peppers thinly sliced
  • 2 yellow peppers thinly sliced
  • 1 red onion thickly sliced
  • 1 aubergine sliced into 15mm/⅝in strips
  • 2 tomatoes quartered
  • 1 red chilli roughly chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 4 tbsp olive oil
  • 4 free-range eggs
  • 1 tsp black pepper
  • 4 stem fresh coriander to serve
  • 4 pitta breads to serve

Instructions

  • Preheat the oven to 220C/200C Fan/Gas 7
  • Place the peppers, onion, aubergine, tomatoes, chilli, spices and oil into a large roasting tin
  • Season with salt and pepper and stir until the vegetables are thoroughly coated in the oil and spices
  • Roast for 25 minutes
  • Reduce the oven temperature to 180C/160C Fan/Gas 4
  • Using a spatula or slotted spoon, place the roasted tomatoes into a bowl and squash until the consistency of a thick sauce, using a wooden spoon or potato masher
  • Stir back into the vegetable tin
  • Taste and adjust the seasoning
  • Make four indentations in the vegetable mixture
  • using the back of a spoon
  • Crack an egg into each hole and scatter each with a little salt and pepper
  • Bake for 10 minutes, or until the eggs are just set or cooked to your liking
  • Scatter with the coriander and serve immediately with the warmed flatbreads

Notes

No extra notes

Nutrition

Calories: 376kcal | Carbohydrates: 53g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 377mg | Potassium: 909mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3198IU | Vitamin C: 215mg | Calcium: 123mg | Iron: 4mg

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