Spicy noodle shakshuka


Recipe may contain gluten, peanuts, tree nuts, sesame and egg.

This vegetarian dinner will be a hit with the family and a great option for meat-free Monday. This quick meal will be on the table in 30 minutes.

12 Ingredients

  • 1 tbsp extra virgin olive oil

  • 1 brown onion, halved, sliced

  • 1 red capsicum, chopped

  • 3 garlic cloves, thinly sliced

  • 1 tbsp ground cumin

  • 2 tsp ground coriander

  • 1/2 tsp dried chilli flakes

  • 3 x 400g cans diced tomatoes

  • 3 x 70g bundles plain instant noodles

  • 2 zucchini, cut into zoodles

  • 4 eggs

  • 1/4 cup fresh coriander sprigs

3 Method Steps

  • Step 1

    Heat oil in a 7cm-deep, 30cm round (top measurement) frying pan over medium-high heat. Add onion, capsicum and garlic. Cook, stirring, for 3 minutes or until softened. Add cumin, ground coriander and 1/2 the chilli flakes. Cook, stirring, for 30 seconds. Stir in tomato and 1 1/2 cups water. Season with salt and pepper. Bring to the boil.

  • Step 2

    Snap each bundle of noodles in half and add to pan. Cook, turning in the sauce, for 4 minutes or until starting to soften. Stir in zucchini. Season with salt and pepper.

  • Step 3

    Make 4 holes in noodle mixture. Crack 1 egg into each hole. Cook, covered, over medium heat for 8 to 10 minutes or until egg white is set and eggs are cooked to your liking. Season with salt and pepper. Sprinkle with coriander sprigs and remaining chilli. Serve.

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Recipe Notes

If you don’t have a spiraliser or other zoodle gadget, simply use a box grater to grate zucchini into long noodle-like strands.

Nutritional Information

Per serving

  • 298

  • 1247 kj

  • 12.9g

  • 3.3g

  • 7.3g

  • 14g

  • 433mg

  • 28g

All quantities above are averages

Image by Brett Stevens And Brett Stevens

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