20 min
Easy
2
Beetroot Shakshuka
Bruschetta with tomatoes and pepper
Backed potatoes with broccoli and mushrooms
Easy0.00
Loading...Ingredients
Tomatoes - 100 g
Bell pepper - 100 g
Onion - 30 g
Sun-dried tomatoes - 30 g
Garlic - 1 clove
Capers - 1 Tbsp
Avocado oil - 1 Tbsp
Mustard - 1 Tbsp
Bread - 2 slices
Black paper
Salt
Nutritional info
145
kcal
Fat7g
Carbs17g
Protein4g
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Instructions
Finely cut the vegetables.
Tomatoes – 100 g, bell pepper – 100 g, onion – 30 g, sun-dried tomatoes – 30 g
In a frying pan heat up a bit of avocado oil and then add the onion and the bell pepper. Cook for 5 minutes.
Avocado oil – 1 Tbsp
Then add the rest of the ingredients and cook for 5 more minutes.
Garlic – 1 clove, capers – 1 Tbsp, mustard – 1 Tbsp, black paper, Salt
Toast the bread and cut each slice in three. Spoon the mixture on top of each slice or leave the veggie mix in the middle of a soup-plate, as a dip, and arrange the bread slices around it.
Bread – 2 slices
Enjoy!
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