Animal Protein, Eat, Savoury

Shakshuka

What is Shakshuka?

You may know this meal as ‘baked eggs’ in some cafes that will serve this dish up in a traditional cast iron skillet. This middle eastern meal is great at any time of the day as it’s filling, nutritious and it takes merely moments to create as it’s a one and done recipe. The delicious combination of eggs, tomatoes and spices originating from the east make this breakfast banger one to wake up to.

Serves 1

Ingredients: 

½ red onion

1 yellow red pepper/capsicum

1 red pepper / capsicum

1 garlic clove

½ grated red chilli

3 button mushrooms

½ Avocado

½ cup of chopped sweet potato

2 pasture raised eggs

1 can of chopped tomatoes

Handful of chopped parsley

 2 tsp smoked paprika

1 tsp ground cumin

Pinch of rock salt

Black pepper

½ cup of water

Optional:

Coconut yoghurt

Chorizo

Method:

Cook time: 25-30mins

Set your oven on a fan forced setting at 180c.

In a large mixing bowl place all ingredients EXCEPT your pasture raised eggs and yoghurt.

Mix together the ingredients until it forms a chunky salsa like consistency, stir so all spices have coated the veggies. Grease your skillet pan in a nut or avocado oil (something with a high smoking point, to avoid releasing any dangerous toxins found in highly processed vegetable oils) when this is done you can add your coated veggies into the pan and place in the oven for roughly 25mins, If you would like to leave it longer to fully break down the vegetables you may do so. When you’ve checked your Shakshuka at around 25minutes you can very carefully remove the skillet pan from the oven using appropriate oven gloves, then with a dessert spoon, create 2 small nest like holes in the middle of the dish and crack your happy hen eggs inside. Place the skillet back into the oven for around 5 mins to allow the eggs to cook through, however you like them, runny, soft or hard? 5 minutes will allow then to cook slightly runny.

After 5 minutes, carefully remove the skillet pan from the oven and leave to cool for 5 minutes (a good time to make yourself a coffee) add coconut yoghurt to serve and sprinkle with fresh parsley and a drizzle of quality extra virgin olive oil. 

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