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Recipe Wholegrain Oat Shakshuka

Wholegrain Oat Shakshuka
  • Serves 2
  • 30 minutes
  • Difficulty Easy
  • 20 Ingredients
By

31 Comments

Are you a savoury breakfast lover? Try this amazing oat-filled shakshuka recipe! Whole grain carbohydrates from oats and protein-rich eggs equals a well-balanced breakfast, perfect to prep yourself for a morning workout or playdate in the park.

Ingredients (serves 2)

  • 1 tbsp extra virgin olive oil
  • 1 small red onion, finely chopped
  • 1 clove garlic, minced
  • 1 small red capsicum, finely chopped
  • 1/2 tsp sweet paprika
  • 1/2 tsp dried coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp chili flakes (optional)
  • 1 can (400g) crushed tomatoes
  • ¾ cup UNCLE TOBYS Traditional Rolled Oats
  • ½ cup water
  • Salt and pepper, to taste
  • 2 cups baby spinach
  • 4 free-range eggs
  • Handful parsley, finely chopped, plus extra for garnish
  • 2 tbsp crumbled feta
  • FOR THE CRUNCHY OAT CRUMBLE
  • 1 tbsp extra virgin olive oil
  • ½ tsp sweet paprika
  • 3 tbs UNCLE TOBYS Traditional Rolled Oats

Method

  1. Preheat oven to 180°C. Heat a large fry pan over medium heat. Add one tablespoon of oil, onion, garlic and capsicum and cook for 5 minutes or until soft. Add the half a teaspoon of paprika, dried coriander, cumin and chili flakes (if using) and cook for 1 minute or until aromatic.
  2. Add crushed tomatoes and simmer for 10 minutes or until mixture thickens slightly. Add ¾ cups of rolled oats and water. Season with salt and pepper and continuously stir for 5 minutes until oats soften. Add the spinach and stir for 1 minute until spinach is wilted. Remove from heat. Make 4 wells in the tomato sauce and crack an egg into each.
  3. Bake for 6 minutes for runny eggs, or a cook for 7-8 minutes until eggs are cooked to your liking.
  4. Meanwhile, heat a small fry pan over medium-low heat, add the remaining oil, oats and rest of paprika stirring until oats are coated and lightly toasted. Add the parsley and gently stir to coat. Remove from heat.
  5. Scatter the toasted oat topping over shakshuka and garnish with crumbled feta.

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Comments

  • never heard of it, but it sounds yummy…..however I am very lazy and time poor so the likelihood of me getting to try this is severely slim (unlike me!)

    Reply

  • Looks awesome, but with lots of ingredients. .

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  • Sounds so good if you have the time!

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  • This looks really interesting. I prefer to make things that have a few less ingredients

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  • Looks delicious, but alot of ingredients.

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  • Very clever! I love shakshuka and would try this.

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  • This is certainly a different breakfast recipe ! Now to find the time to make this in the morning :)

    • I should show my 19yr old daughter, she would love this :)

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  • Wow…this is something very different

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  • This actually looks really good…

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  • Looks and sounds amazing!

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  • This is definitely a Sunday breakfast treat!

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  • Great, look forward to giving this recipe a try.

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  • This might be a bit spicy for me for breakfast, but it sounds nice.

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  • Sounds beautiful !

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  • I’m impressed with just the name! Shakshuka….shakshuka….love it

    • Yes its’s a beautiful name indeed :)

    Reply

  • I’ve never heard of this dish and with the amount of ingredients involved I doubt I’ll be making it either. Thanks for sharing though

    • Shakshouka is just a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. The dish has existed in Mediterranean cultures for centuries.
      You can vary to your liking. I often enough make it very simple like frying onion garlic, carrot and zucchini (or whatever you have at home) add spices (sometimes I use Moroccan spices) add chopped tomato’s and when cooked make holes to add eggs

    Reply

  • I have never heard or tried this but gee, it looks so amazing. The long list of ingredients puts me off a little though.

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  • I’ve never had this before but I want to try now!! Looks delish

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  • I’ve never seen it with rolled oats before, I’ll have to give it a try

    Reply

  • Yum! I’d do it as a lovely light dinner!

    Reply
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