Here’s a healthy almost vegetarian, economical recipe. We’ve tried this twice recently with variations and it gets a thumbs up from both of us.
Shakshuka
Flavour the simple tomato sauce with whatever takes your fancy whether it’s curry powder, pesto or fresh herbs.
Last time we had it with black beans, chopped red pepper, green beans, basil, a little curry powder, a shake of balsamic vinegar, soy sauce and a drop of sesame oil. With some chopped left over roast chicken at the end. (the none veggy bit)
The first time we had it with 4 eggs and chunks of a brown bloomer.
Will definitely be back for more.
Serves 2
Ingredients
4 Extra Large Free Range Eggs (or left over roast chicken)
1 tbsp Olive Oil (plus a little sesame oil)
2 Red Onions (chopped) + extra white onion
1 Garlic Clove
1 small bunch Coriander (basil)
2 cans Tinned Cherry Tomatoes (I used ordinary chopped tomatoes.)
1 tbsp Caster Sugar
1 Red Chilli (deseeded)
pinch salt
2 tsp cornflour to thicken
4 Crusty Rolls
Total time required 25 mins
Preparation time: 5 mins
Cooking time: 20 mins
Instructions
Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft.
Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick.
Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan and cook over a low heat for 6-8 mins, until the eggs are done to your liking.
Scatter with the coriander leaves and serve with crusty bread.
Tip: Can be frozen for 1 month. (tends to disappear immediately after it is made)
we always have tomatoes, onions & eggs hanging around & i’m with you on the cheese