Classic Shakshuka Recipe

Serves:

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
1 red pepper, diced
2 cloves of garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
½ tsp chilli flakes
1 x 400g tin of chopped tomatoes
2 tbsp tomato purée
Sea salt and freshly ground black pepper, to taste
4 medium eggs

To garnish

Coriander or flat-leaf parsley, finely chopped

Protein boosters

Increasing the eggs per serving from 2 to 3 will add 7g of protein.
1 tbsp of hemp seeds sprinkled on each serving will add 3g of protein.
50g of smoked salmon per serving will add 11g of protein.
3 rashers of nitrate-free bacon per serving will add 17g of protein.
65g of smoked mackerel per serving will add 13g of protein.
75g of organic tempeh per serving will add 16.5g of protein.
75g of smoked tofu per serving will add 12g of protein.

Method

1. Heat the olive oil in a large frying pan over a medium heat.

2. Add the chopped onion and red pepper, and sauté for 5 minutes until softened. Stir in the garlic, cumin, paprika, coriander and chilli flakes, and cook for another minute until fragrant.

3. Add the chopped tomatoes and tomato purée, and season with salt and black pepper. Let the sauce simmer for 10–15 minutes, stirring occasionally, until it thickens.

4. Make small wells in the sauce and gently crack in the eggs. Cover the pan and cook for 5–7 minutes, or until the egg whites are set but the yolks remain runny.

5. Sprinkle with coriander or parsley before serving, and enjoy hot!

Top tip
Double the base recipe and store in the fridge or freezer, ready to make this delicious breakfast whenever you like. Heat gently before adding the eggs.

Serving options
For added fibre, stir in a generous handful of baby-leaf spinach a couple of minutes before adding the eggs.

Extracted from The Anti-Inflammatory 30 Day Reset by Sophie Richards (Penguin Michael Joseph, £25). Photography by Clare Winfield

Read the Your Food articles archive here...