G&G's take on Shakshuka Eggs
If you fancy something different Shakshuka eggs is the best breakfast (or brunch or lunch or dinner for that matter!) and when you mix it up with a load of veggies like we do with ours it super nutritious too. Its also really versatile, you can literally make it with anything.
So here's the base recipe and then some ideas with how you can mix it up...enjoy!
Serves 4 | Cooking time 30-40 mins (but trust me it's worth it!)
- Olive oil
- 1 large onion
- 1 tin of tomatoes
- 1 pepper
- Handful of spinach
- 1 chilli (or as much as you dare!)
- Paprika (about a tablespoon)
- four eggs (usually have one per person as there's lots of tomatoy-veggie goodness too!)
- Salt and pepper to taste
- Chorizo (use the oil from the chorizo to cook the rest of the ingredients in, no extra oil needed simple cook it first)
- Bacon (cut the fat off to keep it lean and watch out when seasoning with any additional salt)
- Sausage (Heck chicken sausages are amazing and lean!)
- Beans (canned black, kidney, cannellini, chickpeas are all great and super easy to cook)
- More veg (always a winner!) such as peas, sweetcorn, broccoli, avo (on the side) etc
- Low fat chedder cheese or feta (sprinkled on top)
- Other herbs and spices (parsley, basil, smoked paprika, cumin for example, if you're not sure what goes with what don't worry just keep it simple!)
Could serve with:
- Potatoes (or steam and chuck these in too!)
- Wholemeal toast or tortilla
- Sweet jacket potato
- Wholegrain rice
- If you are having meat cook this first. Usually with chorizo and sausages if you chop up and cook them in a pan the fat from these comes out and acts as oil so you don't need to add additional oil. The other option is to grill the meat and chop and sprinkle on top once the eggs are cooked.
- Chop all the veg whilst the meat is cooking (if doing a veggie version cook the onions first) and then add onions, peppers, chilli, paprika and leave to cook until soft (not too long, no one likes over cooked veg!)
- If you are having any beans or adding potatoes in do this now!
- Next add the tinned toms and spinach and leave to cook a little longer just to warm through
- And now its time to add the eggs... with the help of a ladle make a space in the sauce and crack an egg in, repeat this with as many eggs as you need
- Leave to cook (but keep your eye on it!) until the eggs are cooked and no longer translucent. They should be white and firm, and if you're lucky you'll have a runny yolk too!
- Enjoy :)
Top tip - try to balance out the ingredients and take one from each food group. For instance pick a protein (one type of meat or beans), pick a starchy carb (pots, bread or rice) and squeeze in as much veg as possible!