Shakshuka with Spinach and Beans
This one-pan dish of eggs baked in a spicy tomato sauce is thought to have originated in the Middle East, and is now popular across the Mediterranean. Pack in the nutrients by adding fresh spinach (or morogo) and beans, top with creamy feta cheese and serve with sourdough toast or pita breads.
Feeds
4Person
Preparation time
60Min.
easy
Ingredients
- 30 ml olive oil
- 1 red onion, cubed
- 2 cloves garlic, sliced
- 1 ml Robertsons black pepper, to taste
- 1 red pepper, cut into strips
- 100 g morogo leaves (aka. cane herbs / red herbs) OR spinach (if morogo is unavailable), washed and chopped
- 15 ml Robertsons paprika
- 5 ml Robertsons Origanum
- 1 x 400 g tin butter beans
- 48 g packet Knorr Tomato Base Dry Cook-In Sauce
- 1 x 400 g tin chopped tomatoes
- 100 ml water
- 4 eggs
- 50 g feta cheese
- 4 slices sourdough, toasted
- 15 g chopped basil
Preparation method
Nutrition
- Vegetarian
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