Shakshuka

A great breakfast dish to use up eggs, any lurking half tin of tomatoes or squashy tomatoes, along with other bits like a half onion or red pepper also be frozen.

Ingredients

  • Half a tin of tomatoes or 200g chopped fresh tomatoes
  • 1 garlic clove (chopped or grated)
  • Leftover onion and/or pepper (chopped)
  • 1 tsp smoked paprika (or chilli powder)
  • 1 tsp cumin (optional)
  • 2 eggs
  • Oil
  • Herbs
  • Plain yoghurt

Method

Heat 1 tsp of olive oil (or other oil) in a small shallow frying pan over a low heat. Add the chopped vegetables and garlic and cook slowly for about 10 minutes until tender.

Keep stirring so nothing burns - a sprinkle of salt helps prevent this. Add the spices. Stir well and then add the tomatoes. Bring up to a
gentle simmer, then use the back of a spoon to make two hollows in the mixture. Break in your eggs.

Continue to cook for another 6 or so minutes until the egg whites are set. If the pan is oven proof, you can do this in a medium oven –
GM4 / 180C. Once the eggs are cooked to your liking, sprinkle over chopped herbs and serve with bread and a splash or two of yogurt.

Variations

You can use any leftover veggies such as spring onions, leeks, aubergines etc.)

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