Shakshuka is an incredibly nutritious egg based breakfast that works just as well for brunch as it does for dinner. Sweet peppers in a smokey tomato sauce combined with rich, creamy eggs and salty feta for a completely moreish dish.
This high protein, low carb breakfast is loaded with dense micronutrient from the mix of plum tomatoes, red peppers, onions and chickpeas. Loaded with Vitamina C, this dish is contributes to normal functioning of the nervous system, the normal function of the immune system and the protection of cells from oxidative stress.
Eggs are an excellent source of Choline and Selenium, and a good source of high-quality protein, Vitamin D, Vitamin B12, Phosphorus and Riboflavin (B2). In addition, eggs are rich in the essential amino acid Leucine, which plays a unique role in stimulating muscle protein synthesis. Egg yolks also contain beta carotene which is a precursor to Vitamin A, great for healthy skin, hair and nails and eye health.
Ingredients
Plum Tomatoes (35%), Whole Eggs (26%), Red Pepper (9%), Onions (9%), Chickpeas (9%), Feta Cheese (Pasteurised Sheep's Milk, Goat's Milk, Natural Sea Salt, Vegetarian Rennet, Lactic Acid Culture) (5%), Tomato Puree (2%), Olive Oil (1%), Fresh Parsley (1%), Pine Kernels (1%), Fresh Garlic, Salt, Black Pepper, Cumin, Paprika, Chilli Powder
Allergens
Eggs, Milk
Storing Instructions
Keep refrigerated under 5 degrees Celsius at all times and consume by the date shown. Suitable for freezing before use by date shown. Consume within 3 months from date of freezing.
Cooking Instructions
Microwave
To heat, remove the eggs, and place the mix on a plate or leave in tray and microwave (900w) for 2 mins. Add the eggs and continue to heat for 1 minute or until piping hot. Use extreme caution when hot.
Oven
Preheat oven at 150 degrees celsius (Fan Assisted) or Gas Mark 3. Do not pierce film. Place in centre of oven for 10-15 mins or until piping hot. Use caution when hot.
Nutrition Benefit
High in ProteinProtein contributes to the maintenance of normal bones and muscle mass. Protein contributes to a growth in muscle mass.
Mineral Benefits
Source of ChlorideChloride contributes to normal digestion by production of hydrochloric acid in the stomach.
Vitamin Benefits
Source of Pantothenic AcidPantothenic acid contributes to normal energy-yielding metabolism, the reduction of tiredness and fatigue and normal mental performance.
Source of FolateFolate contributes to maternal tissue growth during pregnancy and normal homocysteine metabolism, normal function of the immune system and reduction of tiredness and fatigue.
Source of Vitamin B12Vitamin B12 contributes to normal energy-yielding metabolism, normal funcitoning of the nervous system and homocysteine metabolism. Vitamin B12 contributes to the normal function of the immune system, normal red blood cell formation and reduction of tiredness and fatigue.
Source of Vitamin CVitamin C contributes to normal functioning of the nervous system, the normal function of the immune system and the protection of cells from oxidative stress. Vitamin C contributes to normal collagen formation for the normal function of blood vessels, bones, gums, skin and teeth. Vitamin C contributes to the reduction of tiredness and fatigue and increases iron absorption.
Source of Vitamin DVitamin D contributes to normal absorption/utilisation of calcium and phosphorus and the maintenance of normal bones, teeth and muscle function and to the normal function of the immune system.
Source of Vitamin KVitamin K contributes to normal blood clotting and the maintenance of normal bones.
