Shakshuka
- Prep: 5m
- Cook: 15m
- Serves: 3
A healthy & savoury breakfast or brunch recipe with the option for a vegan version.
Method
- Finely chop the onion. De-seed the peppers and cut into long thin slices.
- Heat the oil in a large pan. Add the onion and pepper. Cook for a couple of minutes.
- Add the garlic, ground coriander, ground cumin, smoked paprika, tomato paste and chopped tomatoes. Simmer half covered for 5 mins.
- Add the spinach leaves and simmer uncovered for another 5 minutes until the spinach is wilted. Season to taste with salt and pepper.
- Using a spoon, make four little 'wells' in the pan. Carefully break an egg into each. Cook until the whites are set. The yolks should still be runny.
- When ready, add the chopped herbs, yoghurt and black olives on top.
- Serve with some crusty bread.
Ingredients
All to be sourced organic where possible
- 1 tbsp vegetable oil
- 1 onion
- 2 peppers
- 2 garlic cloves, crished
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tbsp tomato paste
- 2 x 400g can of chopped tomatoes
- 2 generous handfuls of baby spinach leaves
- Salt & pepper
- 4 eggs
- Optional garnish:
- Parsley leaves, chopped
- Mint leaves, chopped
- Greek yoghurt / labneh / feta
- Pitted kalamata or black olives
- Crusty bread
- For vegan option:
- Swap eggs with drained silken tofu cut into dice
- Swap Greek yoghurt with dairy-free yoghurt
