Shakshuka
Serves: 2
Cost CuttingEco FriendlyGluten Free
Healthy eggs poached in a tomato sauce - what's not to love about shakshuka?
Ingredients:
2 tbsp macadamia nut oil4 shallots, thinly sliced
2 garlic cloves, finely chopped
2 red bell peppers, thinly sliced
a handful of cherry tomatoes, halved
2 tbsp harissa paste
2 tbsp tomato puree
1 tsp cumin
1 tsp paprika
6 very ripe large tomatoes, chopped
salt and pepper
4 medium free-range eggs
yoghurt (optional)
basil, chopped (optional)
method:
- Heat the macadamia nut oil in frying pan, add the shallots and garlic and fry until soft.
- Add the peppers, cherry tomatoes, harissa, tomato puree, cumin and paprika, and cook for about 20 minutes until the peppers soften.
- Add the chopped tomatoes and cook for a further 10 minutes, until a thick sauce is reached. Season to taste.
- Make four little dips in the sauce, and gently break the eggs into each well.
- Place a lid on top of the pan, and simmer gently until the egg whites are cooked but the yolks are still runny.
- Once the eggs are cooked, garnish as you wish and then serve.
