Israeli Shakshuka Shrimp with Tahini and Coriander
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 400 g raw king prawns, peeled and deveined
- 4 eggs
- 800 g tinned chopped tomatoes
- 1 onion, finely sliced
- 3 garlic cloves
- 2 tbsp tahini
- 20 g fresh coriander, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 327 kcal
- Protein
- 28.7 g
- Carbohydrate
- 11.8 g
- of which sugars
- 8.8 g
- Fat
- 17.4 g
- of which saturates
- 3.7 g
- Fibre
- 3.4 g
- Salt
- 0.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and fry the onion and garlic for 6-7 minutes until softened.
- 2
Add the tinned chopped tomatoes and simmer for 15 minutes until thickened.
- 3
Stir the prawns into the sauce and cook for 3-4 minutes until they turn pink.
- 4
Make four small wells in the sauce, crack in the eggs, cover and cook for 6-8 minutes until the whites are set.
- 5
Drizzle with the tahini and scatter with coriander.
- 6
Serve straight from the pan with flatbread.
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