Shakshuka

This traditional Middle Eastern dish has a rich tomato-based sauce, gorgeous spices and eggs.
If you would like it a little spicier swap out the green chilli for a hotter variety.

Tip: Don't leave off the parsley and mint, it seriously makes for an even tastier dish.

Prep time: 5 mins
Cook time: 15 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 teaspoon of cold pressed coconut oil or grass fed ghee

1/4 small brown onion, diced

1/2 stalk of celery, halved lengthwise & sliced

1 small clove of garlic, crushed

1/4 small red capsicum, diced

1/4 long green chilli, sliced

1/2 tin of crushed tomatoes (200g)

2 teaspoons of tomato paste

1/4 teaspoon of ground paprika

1/4 teaspoon of ground cumin

1 pinch of ground coriander

1 cup of baby spinach leaves

1 free range egg

1/4 teaspoon of chopped fresh parsley

1/4 teaspoon of chopped fresh mint

Method

Heat oil or ghee in a small fry pan over medium heat. Cook onions and celery until softened then add garlic and chilli and cook for 1 minute more.

Add tomato paste and spices, cook for 30 seconds then add tomatoes, simmer for 5 minutes then add the spinach leaves.

Once spinach has begun to wilt, make a space in the middle of the mixture and crack the egg in. Cover and cook until egg is done to your liking.

Serve in the pan or remove to a bowl, sprinkle with parsley and mint.

Calories: 194
Protein: 10.4
Carbs: 15.2
Fibre: 4.8
Fat: 12.4

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