This delicious and nutritious Shakshuka recipe for toddlers is perfect for busy families and parents in Australia. It’s easy to make and full of flavour, supplying your child with iron, protein, vitamins, and minerals - making it a great meal for breakfast, lunch, or dinner. With this recipe, you can rest assured knowing that your little one is getting a nice, healthy, and tasty meal.
General Information
- Servings: 2
- Keywords: Shakshuka, Peanut Allergy Friendly, Toddler Friendly
- Calories: 300
- Protein: 12 g
- Carbs: 20 g
- Fats: 28 g
- Preparation Time: 5 mins
- Cooking time: 25 mins
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 500g can of diced tomatoes
- 2 teaspoons of cumin
- 1/2 teaspoon of paprika
- 1 pinch of chili powder
- 4 mushrooms, sliced
- 2 large eggs
- 2 tablespoons parsley, finely chopped
Directions
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Preheat the oven to 200 degrees Celsius.
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In a medium-sized frying pan, heat two tablespoons of olive oil over medium-high heat for one minute.
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Add the diced onion and garlic to the pan and reduce the heat to low.
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Cook for five minutes, stirring occasionally, until the onion is tender and lightly browned.
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Add the diced tomatoes, cumin, paprika, and chili powder to the pan and stir to combine.
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Increase the heat to medium-high and let the mixture come to a gentle boil.
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Reduce the heat again to low and let the mixture simmer for 10 minutes, uncovered.
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Add the sliced mushrooms to the pan and stir to combine.
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Crack the eggs into the pan, being careful not to break the yolks.
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Cover the pan and cook for 7-8 minutes, until the eggs are cooked to your liking.
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Sprinkle the parsley over the top and serve.
Recommended Sides
- Toasted whole wheat mini bagels
- Sliced cucumbers or tomatoes
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