Shakshuka is a middle eastern breakfast of eggs poached in a spicy sauce. It is so simple to make – the only difficult bit is making sure that the eggs don’t overcook at the very end (which I didn’t quite master during the practice run).
This would make a lovely weekend breakfast, but would also be great as lunch or dinner. Or anytime. I really can’t wait to make it again.[recipe-foody]Serves 2
- 1 large onion
- 1 red pepper
- 3 cloves of garlic
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- salt & pepper
- 1 can of chopped/plum/cherry tomatoes (whatever you prefer)
- 80g feta cheese
- 5 eggs
- a few coriander leaves (optional, to serve)
- Heat up the oil in a large frying pan. Chop up the onion, pepper and garlic into thin slices and throw it all into the hot pan, gently frying everything until the onion is soft.
- Once the onion is cooked, add in the cumin, paprika, cayenne pepper, black pepper and a little salt and stir for a minute or so. Then, pour in the can of tomatoes and allow the sauce to thicken for a few minutes.
- Crumble in the feta and gently break the eggs over the sauce. Immediately put the lid on the frying pan (or you could do this part in a hot oven if you don’t have a lid) and leave for 5 – 10 minutes until the eggs are cooked to your liking.
- Serve with coriander sprinkled over the top.
Macros (per portion)
418 kcal | 22g protein | 28g fat| 18g carbs[/recipe-foody]