freekah (500g cooked weight)
medium red onion, sliced
green peppers, sliced
garlic cloves, peeled and sliced
vine-ripe tomatoes, chopped
chopped tomatoes, tinned
chopped fresh parsley leaves
chopped fresh mint leaves
Preheat the oven to 160C.
Once your freekah has been cooked add the white wine vinegar and season it with salt and pepper and place to the side.
Heat the olive oil and add the onions, green peppers, garlic, spices, pinch salt and pepper.
Cook the ingredients, stirring frequently, until the vegetables have softened, about 10 minutes.
Add all the tomatoes, sugar and 100ml water.
Simmer until the tomato mixture begins to reduce, for about 10-12 minutes.
Taste and adjust the seasoning to your liking.
Divide the mixture between four and transfer each portion to an oven dish/skillet. Make two indentations in each portion, making sure each indentation is spaced out.
Gently crack an egg into each indention.
Place the dish into the oven, reduce the heat, cover the skillet and cook on low until the egg whites are set.
Remove the dish from the oven, uncover and add the fresh parsley and mint.
Serve the shakshuka with the heated freekah on the side and enjoy!
Per 368g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.