This healthy shakshuka recipe, a spin on a Middle Eastern favourite, and is one of my favourite weekend breakfast options. It always hits the mark in our household whenever we crave a warm, hearty, and deeply satisfying breakfast (imagine a rainy or a cold day) . Packed with protein, antioxidants, and healthy fats, this vibrant recipe offers an incredibly nourishing and soulful start to the day that supports heart health, boosts immune function, and enhances overall wellness. It's a powerhouse of nutrients and flavours.
RECIPE
Ingredients (serves 2):
1 tbsp extra virgin olive oil
1 red onion, cut into thin wedges
1/2 red romano pepper, finely sliced
1/2 yellow romano pepper, finely sliced
3 large garlic cloves, crushed
1 tsp cumin seeds
1 heaped tsp sweet smoked paprika
400g can cherry tomatoes
115g baby spinach (optional)
4 medium organic or pasture-raised eggs
½ small bunch parsley, roughly chopped
½ avocado to top (optional)
Method:
Step 1
Heat the oil in a large, non-stick frying pan over medium heat. Add the onion and peppers, and stir-fry for 8-10 minutes until the vegetables start to soften. Stir in the garlic, cumin, and paprika, and cook for another minute. Tip in the tomatoes, spinach, and 100ml water. Bring to a boil and let it bubble until the spinach wilts. Reduce the heat to a simmer, uncover, and cook for 10 minutes. Season to taste with salt and pepper.
Step 2
Create four indentations in the tomato mixture and carefully crack one egg into each. Cover with a lid and cook over low heat for 8-10 minutes, or until the eggs are just set. Remove the cover, sprinkle with parsley, add avocado on top, and serve.
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