Fridge Friend Recipes
Tomato and Mushroom Shakshuka with Greens recipe
A colourful pan of tomatoes, mushrooms and green vegetables gently baked with eggs. It is rich, warming and excellent for sharing at brunch or supper.
35 min · Medium · Middle Eastern Jump to method
Ingredients
- 4 Tomatoes
- 150g Mushrooms
- 3 Eggs
- 100g Green Leafy Vegetables
- 1 Onion
- 1 Orange Pepper
- 2 tbsp Herbs
- 1 tbsp Cooking Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 157 kcal |
| Protein | 8.7 g |
| Carbohydrates | 14.4 g |
| Fat | 8.1 g |
| Saturated fat | 1.8 g |
| Fibre | 4.9 g |
| Sugar | 8.2 g |
| Sodium | 950 mg |
Why this works
A fairly light, vegetable-rich shakshuka with moderate protein, though the added salt makes it high in sodium.
Vitamin C. Tomatoes, orange pepper and leafy greens contribute vitamin C, which supports immune function and iron absorption.
Folate and carotenoids. Leafy greens and tomatoes provide folate and antioxidant carotenoids such as lycopene and beta-carotene.
Sodium concern. 1 tsp salt across 3 servings makes this dish relatively high in sodium, which may not suit a low-salt diet.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Set the oven rack in the middle so the heat is even, and give it a full preheat before the pan goes in.
- Slice the onion, mushrooms and orange pepper, and chop the tomatoes and green leafy vegetables.
Aim for evenly sized pieces so the vegetables soften at the same rate; if the onion is cut too thick, it will stay sharp while the pepper turns tender.
- Cook the onion and pepper in a pan with a little plain cooking oil until softened.
Keep the heat at medium rather than high, so the onion turns translucent and sweet instead of catching and going bitter.
- Add the mushrooms, tomatoes and green leafy vegetables, then simmer until thick.
Cook until the mushrooms have released their liquid and it has mostly evaporated, and let the tomatoes break down to a thick, spoonable sauce rather than a watery one.
- Make 3 small wells, crack in the eggs and cook gently until the whites are just set, then finish in the oven for 5 minutes if needed.
Make the wells deep enough to hold the eggs without the whites running into the sauce; the eggs should still wobble slightly in the middle when you take the pan from the heat.
- Scatter over herbs and serve hot.
Add the herbs just before serving so their colour and aroma stay bright, and serve immediately while the eggs are still soft.
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35 min · A hearty breakfast hash of golden potatoes, mushrooms and onions, finished with perfectly fried eggs and fresh herbs for a satisfying start to the day.
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