Shakshuka Recipe

Shakshuka Recipe

If you know me, you know that I LOVE eggs.

I get through quite a few eggs each week, although not quite as much as The Mountain from Game of Throne’s dozen a day.

Eggs are nutritional powerhouses.

Full of protein, good fat and Vit D amongst other good stuff.

I personally use eggs as my go to breakfast staple and recommend it to clients trying to add in a good breakfast habit.

I think a big hurdle in the minds of people having eggs for breakfast is that you have to cook them and therefore the time issue.

But,

I reckon you can cook eggs faster than it takes 2 slices of toast to brown in the toaster.

This is when the frambled egg comes in. No prep, no mixing, no faff.

  • Turn on the heat with a non stick pan.
  • When up to heat, add 1 tsp of coco oil or butter
  • Crack how many eggs you desire in the pan
  • Mix around with a spatula until cooked

Voila! Frambled eggs.

This method takes no time at all and you can even have the eggs already cracked out of their shells in a bowl done the night before, or you can use a microwave.

However, If you’ve got a bit more time on your hands it’s always nice to pimp up your breakfast egg game.

When I’ve got more time like at the weekends I like to steam bake my eggs in a bath of tasty goodness.

Shakshuka fits the bill for this tasty goodness.

Shakshuka is basically tomatoes and spices with eggs. It’s also a super healthy dish that’s easy to bulk cook. The last time I cooked this I did it in a big pan for 3 people with 9 eggs in the pan : )

Give it a go and feel free to use up any extra veg you have laying around or add any ingredients you prefer.

Serves 4, or 2 hungry people.

Just half the ingredients for a lesser portion.

Ingredients

  • 8 eggs
  • 1 tin of tomatoes
  • 1 tbsp of tomato paste
  • 2 peppers- any colour- chopped
  • 4 mushrooms chopped
  • 3 cloves of garlic- minced
  • 1 onion- chopped
  • Splash of balsamic vinegar
  • 1 tsp of cumin
  • 2 tsp of paprika
  • Sprinkle of cayenne pepper or half a fresh chilli
  • 1 tbsp olive oil
  • some feta to spinkle on at the end

Method

  • Heat a pan, add olive oil.
  • Add onion, pepper, mushrooms and garlic and cook until soft.
  • Add the cumin, paprika, cayenne pepper, some salt and pepper and give It a stir.
  • Add the balsamic vinegar, tomato paste, tin of tomatoes, fill a third of the tin of tomatoes with water and add to the pan.
  • Cook for a few minutes until it starts to bubble.
  • Crack the eggs straight in and cover with a lid.
  • Cook until the whites are cooked and the egg is still runny.
  • Dish up and sprinkle with some feta and coriander If you like it. 
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