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.
(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
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