Shakshuka

RECIPE

This Middle-Eastern inspired breakfast is a real favourite of mine. The subtle heat and spice in this super easy shakshuka recipe makes it a brilliant meal that’s packed full of flavour - and veg! If you’re okay with rustic, I like to share this straight out of the pan. So have your Turkish bread, pita or any other dipping carb at the ready, and dig in over a great conversation.

RECIPE

Easy shakshuka recipe

PREP: 5 mins | COOK: 15 mins
DIFFICULTY: Easy | SERVES: 2

Ingredients:

1 brown onion
1 capsicum (bell pepper)
3 tbsp extra virgin olive oil
2 large garlic cloves, chopped
1 tin of whole peeled tomatoes
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp cumin
Pinch salt & pepper
4 eggs
50g goat’s cheese
1 tbsp fresh parsley, chopped
Turkish bread, pita or other to serve

Method:

1. Slice onion and capsicum into strips, then cook in a frying pan over medium heat with the olive oil until softened, around 5 minutes. Add garlic, paprika, cayenne, cumin, tinned tomatoes, breaking up the tomatoes with a wooden spoon as they cook. Add salt and pepper to taste. Cook for another 2-3 minutes on medium.

2. Create holes in the sauce with a spoon, then crack each egg into a hole. Cover and cook until eggs are cooked to your liking, around 5-8 minutes.

3. Remove frying pan from heat, crumble goat’s cheese and parsley on top, place on a heat mat or board and serve with sliced Turkish bread to dip.