Shakshuka
The ingredients are simple and my guess is you already have most of them. It is the perfect solution to the classic "I have nothing at home to eat" conundrum that usually precedes takeout. Packed with tomato, bell peppers and eggs, your body (and palate) will thank you.
Prep Time: 5 minutes
Total Time: 20 to 25 minutes
Difficulty: Easy
Serves 2
Salt to taste
4 eggs (there is enough sauce to add 1-2 more eggs, so feel free)
1 tbsp chopped parsley, to garnish
3 tbsp plain greek yogurt, to garnish
Ingredients
1 tbsp olive oil
2 garlic cloves, minced
4 cups diced tomatoes
1 tbsp tomato paste
1 red bell pepper, finely chopped
1 tsp cumin powder
Method
Heat oil in a skillet over medium heat. Add garlic and sauté for approximately 1 minute.
Add the bell pepper and sauté for an additional 5 minutes or until soft.
Add diced tomato, tomato paste, cumin and salt to pan and simmer for 5-7 minutes, stirring frequently.
Using a spoon or spatula, create pockets in the pan and crack the eggs into them, ensuring they are as separated from one another as they can be.
Turn the heat to low-medium and cover the skillet with a lid to allow eggs to fully cook, approximately 5-10 minutes.
When cooked, dollop small spoons of the greek yogurt on top of the dish and garnish with parsley.
Serve with the crustiest of breads.
nutritional info (per serving)
calories 320 kcal - fat 18g - saturated fat 4g - protein 19g - carbohydrates 23g - dietary fibre 7g - sugars 15g - sodium 318mg