20 mins
10 mins
2
Ingredients
1 tbsp extra virgin olive oil
1 small red onion, finely chopped
1 clove garlic, minced
1 small red capsicum, finely chopped
½ tsp sweet paprika
½ tsp dried coriander
½ tsp ground cumin
½ tsp chili flakes (optional)
1 (400g) can crushed tomatoes
¾ cup UNCLE TOBYS Traditional Rolled Oats
½ cup water
Salt and pepper, to taste
2 cups baby spinach
4 free range eggs
Handful parsley, finely chopped, plus extra for garnish
2 tbsp crumbled feta Crunchy Oat Crumble
1 tbsp extra virgin olive oil
½ tsp sweet paprika
3 tbs UNCLE TOBYS Traditional Rolled Oats
Method
Preheat oven to 180°C. Heat a large fry pan over medium heat. Add one tablespoon of oil, onion, garlic and capsicum and cook for 5 minutes or until soft. Add the half a teaspoon of paprika, dried coriander, cumin and chili flakes (if using) and cook for 1 minute or until aromatic.
Add crushed tomatoes and simmer for 10 minutes or until mixture thickens slightly. Add ¾ cups of rolled oats and water. Season with salt and pepper and continuously stir for 5 minutes until oats soften. Add the spinach and stir for 1 minute until spinach is wilted. Remove from heat. Make 4 wells in the tomato sauce and crack an egg into each.
Bake for 6 minutes for runny eggs, or a cook for 7-8 minutes until eggs are cooked to your liking.
Meanwhile, heat a small fry pan over medium-low heat, add the remaining oil, oats and rest of paprika stirring until oats are coated and lightly toasted. Add the parsley and gently stir to coat. Remove from heat.
Scatter the toasted oat topping over shakshuka and garnish with crumbled feta.
Nutritional information (per serve): Energy 2156kJ (513 cals); 25g protein; 37g carbs; (13.9g total sugar); 26g fat; (7.2g saturated fat); fibre 11.3g