Shakshuka Recipe
Did you know, I love Shakshuka! It has to be one of my favourite go to dishes for breakfast, lunch or dinner. It's so versatile, easy and a great way to pack in those veggies. I've included in the recipe below the ingredients I usually tend to opt for, but you can chop and change the vegetables you use. It's perfect for using any odds and ends up from the fridge. There are so many different recipes out there for Shakshuka but I like to keep things simple so here's my take on it. This will serve one but you can easily increase the amounts for more people. I also like to eat mine straight from the pan but feel free to serve it up however you like. I hope you enjoy!
Ingredients
2 eggs
1/2 small onion
1/4 red pepper
4 medium sized mushrooms
Large handful spinach
200g tomato passata (approximately)
1/2 tsp paprika
1/4 tsp cayenne pepper (add more for a spicier kick)
1 large garlic clove
Salt and pepper for seasoning
Feta to top
2 slices of granary/wholemeal toast to serve
Method
- Dice the onion and pepper, add to a deep frying pan with a little olive oil. Cook on a low heat until softening.
- Crush the garlic and add along with the mushrooms, sliced.
- Once cooked through, add the tomato passata and stir.
- Add the paprika and cayenne pepper. Turn to a low heat and simmer for a few minutes. (Here you can change the thickness of the sauce, add more passata if you like it to be less thick)
- Add the spinach and stir through until wilted.
- Make two wells in the mixture and crack in the eggs.
- Cover the saucepan with a lid (or a plate). Cook until eggs are of the desired consistency. (I prefer mine with the yolk still runny)
- Season with salt and pepper and crumble a small amount of feta on top.
- Serve with two slices of wholemeal or granary toast and enjoy!