Shakshuka is a hugely popular brunch dish from the Middle East and North Africa made with eggs poached in a lightly spiced tomato sauce.
The eggs are a great source of protein, and with peppers, tomatoes and Peachie Toppings, a good proportion of your weekly plant points are sorted here! If you’re sensitive to tomatoes, try swapping out for more peppers.
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Heat the oil in a medium non-stick frying pan or shallow casserole that has a lid, add the onion and pepper and gently fry for 5-6 minutes, or until softened, stirring regularly.
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Add the garlic, cumin and paprika and cook for 20-30 seconds, stirring.
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Tip the tomatoes into the pan, add the tomato purée, a good pinch of sea salt and lots of ground black pepper.
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Bring to a simmer and cook for about 4 minutes, or until the tomato sauce has thickened, stirring regularly.
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Make four holes in the vegetable mixture and break an egg into each one. Cover the pan with the lid and cook very gently for 3-5 minutes, or until the whites are set but the yolks remain runny.
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Sprinkle with the fresh herbs, if using, and season with more ground black pepper to serve.
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Health Benefits Explained:
Vitamin D, Magnesium & Vitamin K in Peachie Toppings contribute to the maintenance of normal bones.
3g of Protein per Peachie serving and eggs provide protein
Vitamin C contributes to normal collagen formation for the normal function of blood vessels
