Shakshuka for One
Shakshuka for One
This flavoursome dish is loaded with lycopene, a phytochemical that gives tomatoes their bright red colour and many important health benefits. Lycopene is a powerful antioxidant that has anti-cancerous properties. It has also been found to help lower “bad” LDL cholesterol levels and reduces the risk of heart disease. Tomatoes are also rich in lutein and zeaxanthin, two carotenoids that help protect the eyes from blue light from computers, phones and TVs, and can lower the risk of age- related eye conditions such as macular degeneration and cataracts.
Servings
1
Prep time
Cook time
Recipe
Ingredients
- Olive oil
- 1⁄4 red onion, thinly sliced
- 1-2 cloves garlic, minced
- 1⁄2 small red capsicum, thinly sliced
- 1⁄2 zucchini, cut into strips
- 1⁄4 tsp cumin
- 1⁄4 tsp ground coriander
- Pinch chilli flakes
- Pinch sea salt & pepper
- 1⁄2 cup tinned tomatoes
- 1⁄4 cup cooked chickpeas
- 1 organic egg
- Small handful parsley or coriander, to serve Toasted sourdough, to serve
Method
- Heat some olive oil in a small frying pan over medium heat.
- Cook onion and garlic for 3 mins, then add capsicum, zucchini, cumin, coriander, chilli, salt and pepper. Cook for a further 4 mins. Add tomatoes and chickpeas and combine. Allow your shakshuka to cook for 5 mins until it starts to thicken.
- Make an indent in the sauce and then crack an egg into it. Cover your frying pan and cook for 5 mins until the egg is cooked to your liking.
- Top with fresh herbs and serve with toasted sourdough.
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