Super Shakshuka!
A super yummy warming breakfast that will keep you going all morning without a snack!
Servings: 2 people
Ingredients
- 4 Eggs free range organic
- 1 Yellow onion diced
- 2 pieces Garlic
- 1 tbsp Coconut oil
- 1/4 cup Water
- 1 Red bell pepper chopped
- 2 tbsp Paprika
- 1 tsp Cumin
- 1 can Tinned Tomatoes preferably fire-roasted (2.5 cups)
- 1 tbsp Tomato paste
- 3/4 cup Parsley finely chopped
- 2 handfuls Baby spinach
- 1 cup Feta cheese
- 1 tsp Nigella seeds optional
- 1/4 tsp Sea salt
- 1 Avocado sliced
- 2 slices Bread Gluten-Free / Sourdough
Instructions
- Preheat the oven to 375ºF (191ºC).
- Using an oven-safe skillet or frying pan, saute the onion and garlic in coconut oil until soft.
- Add the water to the pan and sauté the red bell pepper until slightly tender, about 3 to 4 minutes.
- Stir in the paprika and cumin for 1 minute. Stir in the diced tomatoes and tomato paste, salt, 1/2 of the feta (crumbled), 3/4 of the parsley, salt and pepper. Cover with a lid. Simmer for 10 minutes.
- Add in the spinach and nigella seeds and stir around.
- Remove the lid. Make four 'wells' in the tomato and crack in an egg into each one. Transfer the skillet to the oven. Bake for 5 minutes uncovered or until the white of the eggs are cooked.
- Garnish with the remaining crumbled feta, remaining parsley and avocado. Divide into bowls and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to five days.
Alternatives:
- You can use bone broth instead of water.
- Add more garlic, onion and cumin if you want more flavour.
- Could add 1/4 tsp chilli flakes or chilli oil to give it more of a kick.