Shakshuka

Name: Shakshuka
Yield: 10
Ingredients: 700.0g Mushrooms, sliced; 800.0g Capsicum, sliced; 100.0g Shallots, sliced; 400.0g Kale, chopped; 10.0g Garlic puree; 5.0g Ground Paprika; 1.5kg KNORR Italiana Pronto Napoli Gluten Free 4.15kg; 10.0x Eggs

This Middle Eastern breakfast bake combines eggs, tomatoes, capsicums, and mushrooms to give your residents a hearty, flavourful, and nutritious option.

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What you need

Mushrooms, sliced 700.0 g
Capsicum, sliced 800.0 g
Shallots, sliced 100.0 g
Kale, chopped 400.0 g
Garlic puree 10.0 g
Ground Paprika 5.0 g
KNORR Italiana Pronto Napoli Gluten Free 4.15kg 1.5 kg
KNORR Italiana Pronto Napoli Gluten Free 4.15kg
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Eggs 10.0 x

Eggs

Middle Eastern

Aged Care

Stews & Casseroles

Breakfast & Brunch

Main Meals

This Middle Eastern breakfast bake combines eggs, tomatoes, capsicums, and mushrooms to give your residents a hearty, flavourful, and nutritious option.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Shaksuka
- Lightly sauté mushrooms, capsicums, shallots and kale in oil
- Add in the garlic puree and ground paprika. Stir through.
- Add in KNORR Italiana Pronto Napoli and stir to mix.
- Remove from heat. Divide into individual serving dishes.
- Crack one egg into each of the dishes. Season.
- Bake in the oven at 180˚ C for 15–20 minutes.
- Serving suggestion: Provide slices of crusty bread for dipping into the shaksuka.