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Shakshuka

Shakshuka

with Warm Crusty Bread

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Some say sleep is like a time machine to breakfast, but you don’t need to wait until tomorrow morning because breakfast starts tonight! This protein packed Shakshuka is enjoyed for every meal the world over; from Tunisia to Israel to Turkey and beyond.

Allergens:EggMilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

red onion

1 clove

garlic

2 tsp

smoked paprika

1

red capsicum

1 tin

diced tomatoes

½ bunch

parsley

½ bag

baby spinach leaves

1 block

fetta cheese

(ContainsMilk)

2

bake-at-home bread rolls

(ContainsGluten)

Not included in your delivery

2 tsp

olive oil

¼ cup

hot water

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

4

eggs

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2190 kJ
Fat24.7 g
of which saturates8.4 g
Carbohydrate36.9 g
of which sugars14.6 g
Dietary Fibre0 g
Protein33 g
Cholesterol0 mg
Sodium765 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Pan
Spoon
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely slice the red onion. Peel and crush the garlic. Cut the red capsicum into 2 cm pieces. Finely chop the parsley, wash the baby spinach, and crumble the fetta cheese.

2

In a medium ovenproof pan add the olive oil and heat over a medium-high heat. Add the red onion and cook for 3-4 minutes until soft. Add the garlic, smoked paprika and red capsicum, then cook for 5 minutes, stirring regularly. Add the diced tomatoes, hot water, brown sugar and half the parsley and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir through the baby spinach and cook for a further 2 minutes. Season to taste with salt and pepper. Remove the pan from the heat. Tip: If you don’t have an ovenproof frying pan, transfer the mixture to a large baking dish.

3

With a spoon make a little well in the sauce and crack one of the eggs into the well, repeat until you have added all of the eggs. Tip: Crack each egg into a mug or small bowl individually and then gently pour into the sauce, this ensures any shells or bad eggs are kept separate from the sauce.

4

Sprinkle the fetta cheese over the top and place into the oven for 15 minutes, or until the egg whites have set. This is a great time to place your bake-at-home sourdough rolls into the oven as well. Bake them for about 5 minutes or until warmed through.

5

Sprinkle with the remaining parsley and serve with the warm bread rolls.