Shakshuka with eggs

Serves 5

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Calories (Per serving): 188

Carbs: 7g

Fat: 15g

Protein: 9g

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A delicious, fragrant, one-skillet dish with gently poached eggs.

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INGREDIENTS

• 2-3 large Tomato’s, skin removed & diced

• 1 Tsp tomato paste

• 3 mixed bell peppers

• 4-5 gloves of garlic

• 1 Tbsp ground coriander

• 1/4 tsp dried chilli or 1 whole green chilli

• 1/2 Tsp salt

• 3 Tbsp olive oil

• 5 eggs

• freshly ground black pepper

• A pinch of paprika

• (optional fresh mozerella)

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INSTRUCTIONS

• Score the base of your tomatoes & place in the microwave for a minute or so to soften skin so you can remove it.

• Heat 3 tbsp olive oil in a large cast iron skillet. Add the mixed peppers and sauté, for a minute.

• Add the mashed garlic, chilli, coriander & pinch salt.

• Cook, stirring occasionally, until the vegetables have softened, about 3 minutes.

• Add the tomatoes and tomato puree. Cover and let simmer for about 5 minutes.

• Taste and adjust the seasoning to your liking- you may prefer a bit more chilli etc.

• Using a wooden spoon, make 5 wells in the mixture and gently crack an egg into each well.

• Reduce the heat & cover the skillet.

• Add a little salt, black pepper & paprika to each egg yolk. (Try not to break the yokes).

• Cook on low until the egg whites are set, if you want the yokes runny, as soon as the white is set- serve.

• Turn the heat off, uncover & add the fresh mozzarella, (optional) place the lid back on to steam for a minute or so, causing the cheese to melt.

• Add one more small sprinkle of salt & pepper & serve hot with your choice of fresh bread.

GARNISH

• Garnish with fresh cress, fresh red chilli & fresh parsley.

RECIPE NOTES

• The pepper & tomato mixture can be made ahead of time & stored in the fridge.

• This mixture also works well with rice or fish or any kind of protein.

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Dedicated to my friend Wing.