Shakshuka

Ingredients

Serves 3

6 organic eggs

2 chopped zucchini

1 large handful green beans, top & tailed & chopped into small pieces

1 handful bean sprouts

1/2 head broccoli, chopped into small florets

1 red onion, diced

3 cloves garlic, chopped finely or crushed

1tsp chilli flakes

1tsp coconut oil

1 500ml bottle tomato sauce (100% tomato puree)

1/2 cup water

1/4 bunch chopped coriander leaves

1tbsp sesame seeds (for topping)

 

Method

  • Heat a fry-pan on medium heat and add coconut oil. Add crushed garlic & saute until brown. Add onion & brown.

  • Add zucchini, green beans & broccoli & saute for 1-2 mins, to begin to soften. 

  • Add tomato puree + water & mix until even. Add chili flakes & stir.

  • Wait until sauce has heated & is simmering. Add bean sprouts & stir again.

  • Crack eggs into sauce- evenly distributed. You may need to move some ingredients around so that the eggs are submerged in the sauce.

  • Let the eggs cook for around 8-10 mins (for hard whites & soft centres) or until they have cooked the way you like them- cook longer if you like them hard.

  • Sprinkle with coriander, sesame seeds & serve!

 

This meal is the perfect meatless monday dish! It can alson triple as breakfast, lunch or dinner. I've had it for all three! It's an easy, one-pan dish and the ingredients can be adapted so easily to better suit your taste!

 

Additional options

  • Bulk it up by serving on top of cooked quinoa or brown rice.

  • Serve on top of mashed pumpkin or sweet potato or add either steamed into the pan when cooking!

  • Add cooked brown lentils, chickpeas or other legumes to give it more volume

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