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Recipes and Cooking

Shakshuka Jo McMillan 1

Heart Healthy Shakshuka

Heart Healthy Shakshuka


  • 2 tbsp extra virgin olive oil
  • 1 red onion, diced
  • 1 red capsicum, diced
  • 1 fresh red chilli, sliced
  • 3 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 2 tsp paprika
  • 4 x tomatoes, diced or 1 can tomatoes
  • 1 tbsp tomato paste
  • Fresh black pepper
  • 120g baby spinach
  • 8 eggs
  • 120g fetta
  • 1tbsp parsley, chopped


  1. Preheat the oven to 180°C.
  2. Heat the extra virgin olive oil in a frying pan over a moderate heat. Add the onion, capsicum, chilli and garlic and sauté for 3-4 minutes until the onion is translucent.
  3. Add the cumin, paprika, tomatoes and tomato paste. Simmer for about 10 minutes. Fold through the spinach.
  4. Divide the sauce between 4 oven-proof individual baking dishes. Crack 2 eggs onto the top of each dish. Bake for 10 minutes, or until the eggs are set to your liking.
  5. Crumble the feta over the top of each dish and scatter with fresh parsley. Serve immediately with toasted wholemeal sourdough.

Nutritional Information

  • Serving size 444g
  • Energy 1530kJ 366kcal
  • Protein 22.1g
  • Total fat 24.7g
  • Saturated fat 8.5g
  • Carbs (total) 11g
  • Carbs (sugar) 9.6g
  • Sodium 234mg
  • Fibre 6.1g
  • Vitamin D 6µg

All nutrition values are per serve.

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