Updated: May 27
This is a wonderful way to eat your veggies at the start of the day and it’s a great dish to share.
Shakshuka is a traditional Middle Eastern dish consisting of eggs baked in a spicy red pepper and tomato sauce which is often served at breakfast - but I love it at any time of the day.
2 tbsp olive oil
2 small onions, finely sliced
2 garlic cloves, crushed
1 red pepper, chopped
1 tsp smoked paprika
½ tsp ground cumin
Pinch cayenne pepper (optional)
Pinch red chilli flakes (optional)
4 tomatoes (the riper the better) finely chopped (or 1 x400g tin tomatoes)
50g kale, finely chopped
1 tbsp fresh coriander, chopped
1 tbsp fresh parsley, chopped
1 avocado, sliced
Salt and pepper
Heat the oil in a frying pan and add the onions, garlic and pepper and sauté gently (stirring occasionally) for 5 minutes until they are soft.
Add the spices (paprika, cumin, cayenne pepper, chilli flakes) and cook for a minute.
Add the chopped tomatoes, kale and 50ml water and simmer for approximately 8-10 mins until slightly thickened.
Make a couple of wells in the tomato mixture, crack the eggs on top and nestle an egg into each indentation, making sure the “wells” or indentations are spaced out. After a minute, cover the frying pan so that the eggs cook thoroughly but the yolks remain soft and runny (4-5mins)
Top with the sliced avocado and sprinkle with the chopped herbs and a drizzle of olive oil.
Serve straight from the pan.
* Serve with some bread or salad
** Top with a little feta as an alternative to the sliced avocado
*** If you want to make just enough for yourself, it’s very doable in a smaller pan!