SHAKSHUKA BREAKFAST EGGS

SHAKSHUKA BREAKFAST EGGS

These easy Shakshuka breakfast Moroccan-style eggs, poached in a spiced tomato sauce, have become hugely popular. Make them and you’ll be the most fashionable dieter in the country right now! The sauce is cooled by the deliciously salty feta crumbled on top.

INGREDIENTS

SERVES: 2

1 tsp light olive oil

1 red onion, finely sliced

1 large red pepper, cored, deseeded and diced

1 large green pepper, cored, deseeded and diced

4 garlic cloves, finely sliced

1 tsp ground cumin

½ tsp ground cinnamon

2 tsp hot smoked paprika

A pinch of flaky sea salt

2 x 400g tins chopped tomatoes

4 medium free-range eggs

50g half-fat feta

A handful of coriander leaves, roughly chopped

Freshly ground black pepper

METHOD

1: Heat the oil in a medium non-stick frying pan (that has a lid) over a high heat. Add the onion and cook for 2 minutes, then add the peppers and garlic and cook for a further 4 minutes. If the veg begin to stick, add a splash of water to the pan.

2: Stir in the cumin, cinnamon, paprika and salt and cook, stirring, for about 30 seconds, until the spices become fragrant. Tip in the tinned tomatoes, stir to combine and lower the heat. Simmer for 10–15 minutes until the sauce thickens slightly.

3: Make 4 small wells in the tomato sauce for your eggs. Crack an egg into each well and place a lid on top of the frying pan. Leave the eggs to cook for 5 minutes or until the whites are just set.

4: Crumble the feta over the surface and finish with the chopped coriander and a grinding of pepper. Serve straight from the pan.

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INGREDIENTS

SERVES: 2

1 tsp light olive oil

1 red onion, finely sliced

1 large red pepper, cored, deseeded and diced

1 large green pepper, cored, deseeded and diced

4 garlic cloves, finely sliced

1 tsp ground cumin

½ tsp ground cinnamon

2 tsp hot smoked paprika

A pinch of flaky sea salt

2 x 400g tins chopped tomatoes

4 medium free-range eggs

50g half-fat feta

A handful of coriander leaves, roughly chopped

Freshly ground black pepper

METHOD

1: Heat the oil in a medium non-stick frying pan (that has a lid) over a high heat. Add the onion and cook for 2 minutes, then add the peppers and garlic and cook for a further 4 minutes. If the veg begin to stick, add a splash of water to the pan.

2: Stir in the cumin, cinnamon, paprika and salt and cook, stirring, for about 30 seconds, until the spices become fragrant. Tip in the tinned tomatoes, stir to combine and lower the heat. Simmer for 10–15 minutes until the sauce thickens slightly.

3: Make 4 small wells in the tomato sauce for your eggs. Crack an egg into each well and place a lid on top of the frying pan. Leave the eggs to cook for 5 minutes or until the whites are just set.

4: Crumble the feta over the surface and finish with the chopped coriander and a grinding of pepper. Serve straight from the pan.

Share this Recipe

  • facebook
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  • email

Print

  • print

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