If you’re like me, discovering that eggs count as a ‘free’ food has meant egg-based meals feature pretty frequently in our type 1 household. Bored of omelettes, or scrambled, poached or boiled? Try these CRAZILY un-boring eggs, and increase or lower the spice factor according to the tastes of you or your family. While classically an Israeli breakfast dish (with North African origins), shakshuka can easily be served as a light dinner. To reduce fat content or for a vegetarian option, just skip the chorizo.
2 tbsp olive oil
1 large brown onion, diced
2 cloves garlic, crushed
2 red capsicums, deseeded and cup into strips
2 chorizo, sliced
2 tsp ground cumin
1 tsp paprika
1 tsp ground coriander
1/4 tsp cayenne pepper or tbsp harissa paste (optional)
700 ml passata (or 2 tbsp tomato paste, and 800 g can crushed tomatoes, if that’s what’s in your pantry)
6 – 8 large eggs
fine sea salt and black pepper, to taste
roughly chopped fresh coriander, to serve
Heat the oil in a large, deep frying pan or skillet over medium heat. Add onion and chorizo, cooking for around 8 mins until onion is translucent. Add capsicum, garlic, cumin, paprika, ground coriander, and cayenne or harissa (if using) and cook for a further few minutes until capsicum has softened.
Pour and stir the passata (or tomato paste and crushed tomatoes) into the mixture, then simmer on low heat for about 10 mins, until the sauce is thick.
Crack the eggs into the sauce mixture and season with salt and pepper.
Cover and cook for about 10 mins on low heat, until the eggs whites are just set.
Sprinkle with fresh coriander. Tastes great served with toasted ciabatta or turkish bread.
|1/4 – i.e. Divide the dish into four equal portions|