Shakshouka

Originating from Northern Africa, shakshouka is also common in several countries in the Middle-eastern region. This dish is great as a hearty breakfast or brunch, and a perfect way to also get in some of your daily serves of veg: I've included spinach and capsicum in my version, but mushrooms, kale and many other veggies would also work well.


shakshouka in bowl and pita

You'll Need:

400g tomatoes

(no sugar/additives, low salt)

2 large eggs

1 cup spinach (frozen is also fine)

¼ medium red capsicum, diced

½ small onion, finely chopped

2 cloves garlic, crushed

¼ teaspoon cinnamon

½ teaspoon paprika

½ teaspoon cumin

½ cup water

1 tablespoon olive oil


Method:

Heat oil in a pan over low-medium heat, and fry onion, garlic and capsicum for about 3 minutes, until onion is transparent.


Add tomatoes, water, cinnamon, paprika and cumin, and cook over medium heat for around 10 minutes, until mixture has reduced and thickened (add a little more water if mixture is too thick).

Stir in spinach until wilted.


Reduce to low heat. Using a spoon, make two holes in the sauce mixture.

Add an egg to each hole and simmer for around 5 minutes, until eggs are cooked.


Serve with wholemeal pita and decorate with chopped fresh parsley (optional).


Makes 2 Serves