Crack into Shakshuka: Unleash the Goodness of Eggs in a Savoury Tomato Sauce

Said to have originated in Tunisia, it’s seriously good and adds va va voom to eggs. What’s more, Shakshuka serves up some excellent protein, fibre from the veg, antioxidant-rich lycopene from the tomatoes and all the goodness of parsley. Add more veg if you like and have it for breakfast, lunch or dinner!

Plus, it’s simple, gotta love simple right?

Shakshuka

Serves 2

Shakshuka Ingredients

• 1 or 2 capsicums, sliced
• 1 onion, sliced
• 2 x 400g cans chopped tomatoes
• 4 eggs
• ¼ cup parsley leaves, chopped
• 1 tbsp olive oil
• salt & pepper

What you need to do:

1. Heat the oil in a large non-stick frying pan over medium-high heat.
2. Add the onion and capsicum, stirring constantly, and cook for five minutes or until the onion and pepper have softened.
3. Add the chopped tomatoes and cook, stirring for a further five minutes.
4. Use a spoon to make four large holes in the tomato mixture, then crack an egg into each hole.
5. Reduce the heat to low, and partially cover the pan with a lid.
6. Cook for 10 minutes or until eggs are cooked to your liking.
7. Sprinkle with parsley and serve immediately.

Bon appetit! Shakshuka is seriously good. Seriously!