Shakshuka
A Middle Eastern meal of poached eggs in a simmering tomato sauce with spices.
INGREDIENTS
2 Tbsp olive oil
1/2 onion, diced
4 cloves garlic, sliced
½ tsp chilli flakes
½ tsp cumin seeds
½ tsp smoked paprika
4 large tomatoes, sliced
Salt and pepper
¼ cup vegetable stock
6 whole eggs
2 tsp parsley, diced
100g crusty bread
METHOD
Heat olive oil in a large pan on medium heat. Add the onion and cook for 5 minutes or until the onion becomes translucent.
Add garlic and spices and cook an additional minute.
Add the tomatoes to the pan and break down using a large spoon. Season with salt and pepper. Add stock and bring the sauce to a simmer.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Garnish with parsley and serve with bread.
Serves Two.
Nutritional Information: per serving (including chicken)
Calories: 522kcal
Protein: 26g
Fat: 29g
Carbohydrate: 41g