Spicy Noodle Shakshuka Recipe

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.

The ingredient of Spicy Noodle Shakshuka Recipe

• 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

The Instruction of spicy noodle shakshuka recipe

• 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
• 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
• 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

Nutritions of Spicy Noodle Shakshuka Recipe

fatContent: 298 033 calories
saturatedFatContent: 12 9 grams fat
carbohydrateContent: 3 3 grams saturated fat
sugarContent: 28 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 14 grams protein
sodiumContent: 215 milligrams cholesterol

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