Shakshuka is the most flavoursome & fiery breakfast you’ll ever make! Sounds super fancy but is actually really simple to make. It’s a great way to spice up your eggs in the morning (pun intended)
This dish is keto-friendly if you are into that kind of thing or even if you aren’t, you can carb it up with some grilled bread on the side 😉
Packed with flavour, spice and protein! Perfect meal to kick off the day.
If you want to go all out with this one, try grilling some bread on a griddle pan. ( or if you’re stuck, just use a regular frying pan ) Brush a slice of bread on each side with some olive oil and sea salt and add to a hot frying/griddle pan. Then you just grill on each side for 1-2 minutes. This is perfect for dipping into your Shakshuka 🙂
Shakshuka
Equipment
- frying pan
- spatula
- chopping knife
Ingredients
- 4 eggs
- 1 tin tomatoes/passata (400-500g)
- 1 small red pepper (chopped)
- 1 small red onion (diced)
- 1 tbsp paprika
- 1 tsp cumin
- half stock cube ( mixed with 150ml water )
- 1 handful fresh chopped corriander ( for garnish )
- 50 g feta crumbled ( for garnish – optional )
Instructions
- Add 1 tbsp olive oil to frying pan on medium heat and add pepper and onions, fry until slightly soft
- Add the spices (paprika & cumin) to the pepper and onion and stir for 1 minute
- Add the tinned tomatoes/passata and stir in. Then add the 150ml stock and stir
- Turn to a high heat and cook the sauce until it thickens slightly. You should be able to make a small hole in the mixture to crack the eggs
- Make 4 small holes in the mix and carefully crack in one egg at a time
- Turn to a low heat and cover with a lid until the whites of the egg are cooked and firm and the yolk is still slightly soft (around 3 minutes)
- Remove from the heat and top with corriander and crumbled feta cheese! Enjoy with some grilled bread or sourdough toast if you want to go all out 🙂
Really tasty and easy to make 🙂