Shakshuka
| Number of portions: 4 | Prep time: 30 minutes | Total time: 40 minutes |
Ingredients
- 1 tbsp (15 mL) canola oil
- 8 oz (227 g) raw boneless skinless chicken breast, chopped
- 1 small onion, chopped
- 1 medium red bell pepper, chopped
- 4 garlic cloves, minced
- 3 tbsp (45 mL) tomato paste
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ¼ tsp cinnamon
- ¼ tsp red bell pepper flakes
- ¼ tsp black pepper
- 1 can (14 oz/398 mL) no sodium added diced tomatoes
- 4 large eggs
- ¼ cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
Side
- 4 slices whole wheat bread, toasted
Directions
- Preheat oven to 400°F (200°C).
- Heat oil in a large ovenproof high-sided skillet over medium heat.
- Cook chicken for 4-5 minutes, stirring occasionally, until cooked through.
- Add onion, red bell pepper, garlic, tomato paste, cumin, coriander, paprika, cinnamon, red pepper flakes, and black pepper.
- Cook, stirring occasionally, for 3-5 minutes or until vegetables start to soften.
- Add diced tomatoes to skillet; cook, stirring occasionally, for 10 minutes or until thickened.
- Reduce heat to medium-low. Using a spoon, make 4 wells in the sauce mixture. Crack an egg into each well.
- Transfer skillet to oven; bake until eggs are cooked to desired doneness, approximately 8-10 minutes.
- Garnish with cheese and parsley. Serve with toast.
| Nutrient | Per portion |
| Calories | 326 kcal |
| Protein | 25 g |
| Carbohydrates | 27 g |
| Fat | 13 g |
| Fibre | 6 g |
| Sodium | 371 mg |