JCN approved Shakshuka recipe
Lets brunch in!
Eggs (as per plan)
1/2 large ripe tomato OR 2-3 small tomatoes
1/2 small brown onion
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to suit your spice levels)
Fresh parsley finely sliced
Vogels bread (as per plan)
On a chopping board finely slice onion, tomato, capsicum and parsley.
Place a non stick pan on medium heat and add 5g coconut oil or olive oil (if meal plan allows) or lightly spray with cooking spray.
Add onion and cook for 2-3 minutes. Then add tomato, capsicum and cook for a further 2-3 minutes. Mix through spices and cook for an additional 30sec-1min (be careful not to burn the spices) then add in 50mls of water, stir and cover the pan with a lid. Cook for a further 3-5 minutes until tomatoes wilt down.
Take lid off the pan give the sauce a quick stir. Make a Well in the sauce and crack in the eggs. Cover again with the lid and cook for 3-5 minutes or until eggs are cooked to your liking.
Season with salt, pepper and garnish with parsley. Serve with Vogels bread for a perfect addition to “eggs on toast” in the mornings!