Shakshuka (Baked Eggs)

 
Shakshuka

INGREDIENTS {Serves 1}

  • ½ tsp. ghee or olive oil

  • 25g onion, finely diced

  • 1 garlic clove, chopped fine

  • 75g sliced capsicum

  • 1 tsp. Smoked paprika

  • 150g fresh ripe or canned tomato

  • 1 tsp. tomato paste

  • 2 organic eggs

  • Salt, pepper & chilli

  • Parsley

  • Optional extra: 25g chorizo, diced

METHOD

  1. Heat a skillet or frying pan (to comfortably fit your eggs) over a medium heat, add the oil and sauté the onion and garlic.

  2. Add the capsicum and cook both until soft (if using chorizo add here).

  3. Stir through the paprika, tomato, tomato paste and season.

  4. Crack in your eggs, cover and leave to slowly bubble away until the eggs are cooked until your liking. This will take between 10 and 15 minutes so keep an eye on it and add water if the tomatoes start to dry up. V

  5. Season again, garnish with chilli, parsley and cheese and serve!

NOTES

This is a delicious breakfast or lunch. I sometimes make a double runny batch and have the second batch the next day. The eggs will be more cooked through once heated again but still delicious!

 

 
Breakfast, Savoury Breakfast, Brunch, LunchKelly Richardsonbreakfast, protein, recipe, eggs, brunch