SHAKSHUKA

Breakfast for dinner? Well, eggs anyway. Super easy, healthy breakfast, lunch or dinner! My version of the classic Middle Eastern spicy eggs

INGREDIENTS

    • 1 tblsp Olive oil
    • 1 red onion, chopped
    • 1 capsicum (pepper), sliced
    • 3 cloves garlic, crushed

  • Chilli powder to taste
  • 2 400g tins of diced tomatoes
  • 1 can 4 bean mix, drained
  • 1-2 handfuls of baby spinach
  • 4 eggs
  • 2 tspn ground cumin
  • 1/2 tspn ground coriander
  • 1/2 tspn stevia

METHOD

  • Heat the oil over medium heat and cook onion for 3 mins
  • Stir in capsicum, garlic and chilli for 5 mins until soft
  • Stir in the rest of the spices and cook for 3 mins
  • Add tomatoes, spinach and beans and cook on medium heat, stirring for 10-15 mins until mixture starts to thicken
  • Make 4 indents with the back of a spoon in the mixture, evenly spaced, and crack an egg in each indent.
  • Put in a low heat, cover and cook for around 8 mins until eggs are cooked the way you like them!

A super healthy and tummy warming dish. I serve mine with a slice of sourdough or gluten free toast and a green tea

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s