Shakshouka

Originating from Northern Africa, shakshouka is also popular in several Middle Eastern countries. This flavourful dish is a great hearty breakfast or brunch option, and an easy way to get more plant foods into your diet.

You'll Need:

400g tomatoes

(no sugar/additives, low salt)

2 large eggs

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).

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