Beetroot Shakshuka

Bruschetta with tomatoes and pepper

Backed potatoes with broccoli and mushrooms

schedule 20 min
Easy
local_dining 2
0.001 Star2 Stars3 Stars4 Stars5 Stars
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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

*values per 100 g

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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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