Shakshuka is a one pan, vegetarian egg dish originating from North Africa. Great for a lazy weekend brunch or quick evening meal. Lots of flavours and nutritional punch packed into this quick, easy and delicious dish! Tomatoes are a great source of lycopene, a potent antioxidant and eggs are a nutritional powerhouse so this is a fantastic combo! Serve with wholemeal pitta or some fresh sourdough.
Ingredients: Serves 3-4
2 Tbsp extra-virgin olive oil
1 small onion, diced
1 red pepper, seeded and diced
1 red chilli diced (optional)
3 medium garlic cloves, crushed
½ teaspoon smoked paprika
½ teaspoon ground cumin
Pinch of cayenne pepper, optional
2 x 400g tins of chopped tomatoes ( I like Biona Organic Chopped Tomatoes)
1 large handful of fresh spinach, chopped
3 to 5 organic eggs
â…“ cup crumbled feta cheese
¼ cup fresh parsley leaves
Method:
Heat the olive oil over medium heat in a high-sided frying pan with lid. Add the onion, red pepper, garlic, chilli and spices. Cook for 10 minutes to soften.
Add the tomatoes and simmer for 20 minutes until the sauce is thickened.
Add the spinach and stir until wilted. Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. Cook depending on how runny you like your egg yolks.
Season with salt and pepper to taste and sprinkle with the feta and parsley. Serve with a side of avocado and a chunk of sourdough bread for dipping!
Enjoy!