If you can’t get to the Shakshuka …. then the Shakshuka will come to you!
Red Peppers are the belle of the ball ..
They are an excellent source of vitamin A, B6, C, folate and are packed with antioxidants.
As you no longer have to commute to work at the moment, do you have some extra time in your morning to make a slow-cooked breakfast?
Try this easy tomato shakshuka with roasted red capsicums … so yum.
Tomato Shakshuka Makes 1 to 2 servings
- olive oil
- 1 shallot or ½ small onion, finely chopped
- 1 garlic clove, finely chopped or grated
- ½ teaspoon smoked paprika
- 400g canned chopped tomatoes
- 1 roasted red pepper chopped
- ½ teaspoon salt
- A big handful of baby kale or spinach
- 2 to 3 eggs
- Pinch of red pepper flakes (optional)
- Coat a small pan in oil and heat over medium-high heat. Add shallot and cook for 2 minutes, until they begin to soften.
- Add garlic and paprika, and cook, stirring, for 30 seconds.
- Add tomatoes, red pepper, and salt. Cook, stirring, for 2 minutes. Stir in baby kale.
- Make little divots with a spoon and crack eggs into them (so eggs stay relatively contained). Cover the pan and reduce heat to medium-low. Cook for 5 to 7 minutes until egg whites have set but yolk is still runny.
- Sprinkle with chili flakes and serve with Soy Linseed or Rye bread or quinoa. Enjoy!!
Contributed by Vicki Varvaritis, Naturopath at A Matter of Health