Tuna Shakshuka with Feta & Basil Crème
with Lebanese flatbread, courgette & Romano pepper
Did you know that in the Middle East and Northern Africa, shakshuka can be enjoyed for breakfast, lunch or dinner?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Courgette
½ piece
Romano pepper
1.5 piece
Tomato
½
Tomato paste
½ sachet(s)
Sicilian-style herb mix
½ sachet(s)
Middle Eastern spice mix
2 piece
Egg
(Contains: Ei)
¾ piece
Wholewheat Lebanese flatbread
(Contains: Tarwe)
25 g
Feta
(Contains: Melk (inclusief lactose))
10 milliliters
Basil crème
1 can
Skipjack tuna in sunflower oil
(Contains: Vis)
Not included in your delivery
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Dice the courgette and the tomato.
- Cut the Romano pepper into thin strips.
Did you know... as well as vitamin C, Romano peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
- Drain the tuna, being sure to reserve the oil.
- Heat a generous drizzle of the reserved oil in a deep frying pan over medium-high heat.
- Fry the courgette with the Romano pepper and tomato for 5 - 6 minutes. Season to taste with salt and pepper.
- Add the tomato paste, Sicilian-style herbs and Middle Eastern spices. Fry for 1 more minute.
- Make small wells in the vegetable mixture for each egg. Crack the eggs into the wells so as to mostly submerge them with the sauce.
- Cover with the lid and allow to poach for 5 - 6 minutes.
- Scatter the tuna over the shakshuka, then cover again and cook for 1 more minute.
- In the meantime, heat a clean frying pan over medium-high heat. Toast the flatbread for 5 minutes, or until crunchy.
- Serve the shakshuka on deep plates.
- Crumble over the feta and drizzle with the basil crème.
- Serve the flatbread alongside.
