Shakshuka with garlic pittas
Shakshuka is a flavourful, delicious dish that can be served for breakfast, lunch or dinner! Our version includes chickpeas to add plant-based protein and to make the dish more filling. The wholemeal garlic pittas are perfect for mopping up any leftover sauce and add fibre - the dish provides more than a third of your daily fibre recommendation. All this at 390 calories.
Shakshuka is a flavourful, delicious dish that can be served for breakfast, lunch or dinner! Our version includes chickpeas to add plant-based protein.
Cooking Time
35 minutes
Prep Time15 minutes
Servings4
Shakshuka
- 1 tbsp olive oil
- 1 red onion
- 1 red pepper
- 1 yellow pepper
- 1.5 tsp cumin
- 1.5 tsp paprika
- 1 tsp chilli powder
- 2 cloves garlic, crushed
- 1 can chopped tomatoes
- 2 tbsp tomato puree
- ½ can chickpeas, drained
- 4 medium eggs
- Freshly ground black pepper
- A handful fresh parsley, chopped
Garlic Pittas
- 2 wholemeal pitta bread
- 2-3 cloves garlic, crushed
- 60g Flora Light
- A handful fresh parsley, chopped
- Roughly chop the onion and peppers.
- In a large frying pan or wok, heat the olive oil over a medium heat. Fry the onion for a few minutes until starting to soften, then add the peppers for another five minutes.
- Add the garlic and spices and cook for another minute or two until fragrant.
- Add the tomatoes, tomato puree and chickpeas. Simmer for about 15 minutes until the sauce thickens.
- While the sauce is simmering, prepare the garlic pittas. Preheat oven to 200°C/180°C Fan/Gas mark 6. Mix the Flora Light with two-three cloves of crushed garlic (depending on how garlicy you like it!), a handful of chopped parsley and black pepper. Spread the Flora Light mix onto the pitta breads and cut into strips. Place on a baking tray and set aside.
- When the sauce has reduced, use a wooden spoon to make four wells in the tomato sauce. Crack an egg into each as quickly as you can.
- Cover the pan with a lid and cook for 5-10 minutes depending on how you like your eggs.
- Put the pitta bread into the oven while the eggs are cooking, and cook for 8 minutes.
- Check the eggs are cooked and take off the heat. Season with black pepper and plenty of fresh parsley. Serve with the garlic pitta strips.
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