Delicious for breakfast, lunch or dinner, our beetroot shakshuka is a vibrant and subtly sweet twist on the traditional Middle Eastern dish.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Heat oil in a 26cm (top measurement) frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 mins or until soft and light golden. Add the garlic, cumin, paprika and cayenne pepper. Stir for 30 secs or until aromatic. Add the beetroot and cook, stirring, for 3 mins or until beetroot softens slightly.
Add the tomato, stock and vinegar to the pan and stir to combine. Cover and cook for 5 mins or until beetroot is tender. Season. Use a spoon to make 4 indents in the mixture. Crack 1 egg into each indent. Cook for 4 mins. Cover and cook for a further 1 min or until the egg white is just set*.
Sprinkle the shakshuka with parsley. Season with pepper and serve with fetta and pita bread.
*This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
COOK. STORE. SAVE.
Smart swap: Use whatever bread you have at home instead of pita – baguette or ciabatta work well, too.
Use it up: Use leftover parsley as a base in sauces, such as our Homemade Chimichurri.
Find everything you need for your Christmas morning spread.
Start your day right with these brilliant breakfast ideas, including easy breakfast recipes.
Tripled smoked over Beechwood chips for a rich, smooth flavour.