This is such a terrific dinner when you are looking forlornly in your cupboards thinking you have nothing – you so do! Want to pimp it up? Add cannellini beans and maybe some bacon or chorizo. It will add to the general energy quota but also add to your satiety as beans are filling! I love tucking the eggs into their little tomatoey burrows – so cute.
Shakshuka
Serves: 2
Prep: 5 mins
Cook: 20 mins
Fats: 17g
Carbs: 22g
Protein: 16g
Ingredients
1 white onion, sliced
2 bell peppers, slived
2 x (400g) cans chopped tomatoes
4 eggs
1/4 c (15g) parsley leaves, chopped
1 TBSP olive oil
Salt & pepper
Method
Heat the oil a large non-stick frying pan over a medium-high heat. Add the onion and bell peppers, stirring constantly, and cook, for 5 minutes or until the onion and pepper have softened.
Add the chopped tomatoes and cook, stirring for a further 5 minutes.
Use a spoon to make 4 large holes in the tomato mixture, then crack an egg into each hole. Reduce the heat to low, and partially cover the pan with a lid. Cook for 10 minutes or until eggs are cooked to your liking. Sprinkle with parsley and serve immediately.