I am always looking for different ideas for breakfast/brunch and this Shakshuka everhot style is the perfect way to satiate those cooked breakfast munchies without loading up on heaps of grease and calories. Originating from Northern Africa and the middle east Shakshuka makes for an exotic cooked breakfast for the whole family. You can also spice things up by adding your own combination of spices and mixing and matching the veggie combo depending on what you have in the fridge. Many recipes suggest two eggs per serving but I find one is perfectly adequate, particularly if you have a slice of home-made sourdough to mop up the juices. Serves 2
- 1 tbsp olive oil
- onion, chopped
- red pepper, chopped
- 1 red chilli, chopped
- 2 cloves garlic, minced or chopped
- 2 tsp paprika
- 1 tsp cumin
- ¼ tsp chilli powder
- 1 tbsp coriander stalks
- tin of chopped tomatoes
- 1 tsp sugar
- 2-3 eggs
- small bunch coriander, roughly chopped (use parsley if you are not a fan of coriander)
Heat the oil in a frying pan that has a lid on the hotplate. Add the onions, red pepper and chilli and soften gently..
Next add the chopped garlic, spices and coriander stalks and cook for a further 5 mins until soft.
Stir in the chopped tomatoes and sugar, then bubble for 8-10 mins until thick.
Using the back of a large spoon, make 2-3 wells in the sauce (depending on the number of eggs), then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are cooked to your liking. Scatter with the coriander leaves and season. Serve with crusty bread, unless you are eating Keto.