Shakshuka

This is traditionally a Middle Eastern dish.

Eggs poached in a tomato-based sauce.

I added cannellini beans to increase the fibre and protein content.

Serves 3

Ingredients:

1 red onion, sliced

1 red pepper, deseeded and sliced

4 garlic cloves, crushed

1 tin tomatoes

1 tine cannellini beans

1tsp. siracha

1tsp. ras el hanout

1tsp. balsamic vinegar

1tbsp. tomato puree

3 eggs

Method:

1). Add some olive oil to a frying pan over a medium heat. Then add the onion and pepper and cook for approx. 8 minutes.

2). Next add the garlic, tomatoes, cannellini beans, siracha, ras el hanout, vinegar and tomato puree. Half fill the tomato can with water and add to the frying pan. Bring to the boil then reduce heat and simmer for 10 minutes.

3). Make three little wells in the sauce for the eggs to be cracked into. Once cracked, season, cover and leave for approx. 5 minutes or until the eggs are cooked to your liking.

4). Enjoy!

Nutritional Composition (per serving):

Energy (kcal): 163

Fat (g): 5.5

Saturates (g): 1.5

Carbohydrates (g): 14

Sugars (g): 12

Protein (g): 11

The Sports Chef