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🍽️ Oven Shakshuka

331 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 2 tbsp olive oil
• 800 g chunky tomatoes (can)
• 2 tbsp tomato paste (15 g each)
• 1 tsp sweet paprika powder
• 0.5 tsp ground cumin
• salt
• pepper
• 1 tsp maple syrup (alternatively: honey)
• 500 g white beans (e.g. cannellini beans; drained weight, can)
• 4 eggs
• 0.5 bunch parsley (10 g)

Instructions

1. 1. Peel the onion and garlic and chop them finely. Clean the bell pepper, wash it, and cut it into small cubes as well.
2. 2. Heat the olive oil in a pan. Sauté the onion and garlic over medium heat for 2 to 3 minutes until soft and translucent. Add the bell pepper and cook for another 3 to 4 minutes.
3. 3. Stir in the tomatoes, tomato paste, paprika powder, cumin, salt, pepper, and maple syrup. Let the sauce simmer on low heat for about 10 minutes until it thickens slightly.
4. 4. Drain the beans in a sieve, rinse them under cold water, and let them drip dry. Mix them with the tomato sauce and transfer everything to a baking dish. Use a spoon to make four small indentations in the mixture and crack the eggs directly into these wells.
5. 5. Bake the Shakshuka in the preheated oven at 200 degrees Celsius conventional heat (or 180 degrees Celsius fan forced) for 15 to 20 minutes. The egg whites should be set, but the yolks should remain slightly runny.
6. 6. While the Shakshuka is baking, wash the parsley, shake off excess water, and chop it finely. Remove the Shakshuka from the oven, sprinkle with parsley and a little pepper, and serve immediately.

Nutrition per serving

• kcal: 331
• Protein: 21 g · Fett/Fat: 12 g · Carbs: 34 g