- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Healthier living
- Diabetes friendly
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- 3 serves veg or fruit
Delicious for breakfast, lunch or dinner, our beetroot shakshuka is a vibrant and subtly sweet twist on the traditional Middle Eastern dish.
- Serves4
- Cook time20 minutes
- Prep time20 minutes
Ingredients
- 2 tbs olive oil
- 1 red onion, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1/2 tsp ground paprika
- 1/4 tsp cayenne pepper
- 2 (500g) beetroot, peeled, coarsely grated
- 400g can cherry tomatoes
- 1/2 cup (125ml) vegetable stock
- 1 tbs red wine vinegar
- 4 Coles Australian Free Range Eggs
- 1 tbs chopped flat-leaf parsley
- 80g fetta, crumbled
- Toasted pita bread, to serve
Nutritional information
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.
Method
Step 1
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.
Step 2
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*.
Step 3
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.
Recipe tip
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.
Beetroot shakshuka
- Serves4
- Cook time20 minutes
- Prep time20 minutes
Ingredients
- 2 tbs olive oil
- 1 red onion, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1/2 tsp ground paprika
- 1/4 tsp cayenne pepper
- 2 (500g) beetroot, peeled, coarsely grated
- 400g can cherry tomatoes
- 1/2 cup (125ml) vegetable stock
- 1 tbs red wine vinegar
- 4 Coles Australian Free Range Eggs
- 1 tbs chopped flat-leaf parsley
- 80g fetta, crumbled
- Toasted pita bread, to serve
Description
Delicious for breakfast, lunch or dinner, our beetroot shakshuka is a vibrant and subtly sweet twist on the traditional Middle Eastern dish.
Method
Step 1
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.
Step 2
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*.
Step 3
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.