Shakshuka Recipe

Healthy breakfast options can often be a minefield. If you’re looking for something that is tasty, spicy and will keep you fulfilled for longer, look no further than Shakshuka. Consisting of garlicky tomatoes, smoky paprika and baked eggs, this African dish is a guaranteed hit for all the family.

INGREDIENTS

3 large eggs

½ small red onion, finely minced

1 garlic clove, finely minced

½ red pepper, finely chopped

200g thick tomato passata

1 tsp tomato purée

Red chilli, to taste

½ tsp smoked paprika

1 tsp olive oil

A pinch of fresh coriander leaves

1-inch line of umami paste (for fish eaters)

Sea salt and black pepper, to taste

METHOD

In a non-stick frying pan, add 1 tsp of olive oil and fry the onion for 2 minutes until it turns translucent.

Add the garlic and continue to fry until golden.

Add the red pepper and fry until soft.

Add the chilli, paprika and salt, then fry for 1 minute to release the flavours.

Add the tomato purée and passata (add umami at this point, if desired) and cook on a low heat to reduce until it becomes a very thick paste.

Create 3 evenly spaced holes in the mixture and crack one egg into each hole.

Cover and cook for 5-7 minutes until the eggs are cooked as desired and the mixture is fully reduced.

Serve with freshly chopped coriander leaves on top and cracked black pepper.

NOTE – REMOVE UMAMI PASTE FOR A VEGETARIAN ALTERNATIVE.

For more vegetarian protein sources, click here.