I love a good shakshuka and this one is a fantastic way to eat your veggies for breakfast. The sauce is great to make ahead to make breakfast extra quick and easy.
Servings
4
Prep time
Cook time
Recipe
GF, V
Ingredients
- 1 tbsp olive oil
- 1 red onion, diced
- 2 cloves garlic, diced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 small zucchini, grated
- 1 carrot, grated
- 1 red capsicum, diced
- 2 tsp harissa paste, to taste (optional)
- 700g tomato passata
- Sea salt & pepper, to taste
- 30g (approx. 1 handful) baby spinach, chopped
- 4 eggs (more or less, according to appetite)
- To Serve
- 100g feta cheese, crumbled
- 1 avocado, sliced
- Micro herbs
Method
- In a large frying pan, add the olive oil and onion and cook until translucent.
- Add the garlic and spices and cook for 1 min.
- Add the zucchini, carrot, capsicum, harissa, tomato passata and season. Cover and simmer for 15-20 mins, or until the vegetables have softened.
- Stir in the spinach leaves.
- Make 4 wells in the sauce using the back of a spoon and crack an egg into each. Place the lid on and cook until the eggs are to your liking (approx. 5 mins for soft yolks and 8 mins for hard yolks). The longer you simmer them, the more they cook so you may even like to stagger adding the eggs if some members of your family like them harder.
- Spoon into bowls and top with crumbled feta, herbs and avocado before serving.
- Tip: How many eggs you add will depend on your appetite (1 or 2 per person) and you can use as many as you can eat.
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