Are you looking for some tasty breakfast inspiration?
This refreshing, vibrant and healthy North African dish is perfect for a weekend breakfast and is very versatile for using up any leftover ingredients you may have in the fridge! The base of the breakfast is basically chopped tomatoes, eggs and some herbs. Here’s an easy and delicious Shakshuka recipe I made recently using up my leftovers;
Ingredients (for 2);
- Tin chopped tomatoes
- 4 eggs
- Handful of kale, chopped
- Half small tin of sweetcorn
- Red onion, finely chopped
- 1 heaped tsp Ras El Hanout spice mix
- Salt & Pepper
- Coriander leaf to sprinkle on top
Method (Takes about 15 mins);
- In a large, shallow frying pan, heat up some oil on a medium heat and add in the red onion to soften.
- Once the onion is softened, add all the other ingredients besides the eggs and coriander leaf and give everything a good mix up and simmer for a few minutes to let the sauce thicken and the kale wilt.
- Using a serving spoon, make 4 wells in the sauce and crack an egg into each of the wells.
- Cover the pan with a lid and cook on a medium-high heat for approx 3-5 minutes when all the egg white is white and not transparent any more.
- Serve immediately in a bowl and top with coriander leaf (sorry it may not look as good once transferred to a bowl but it will taste amazing!)
I hope that this recipe has given you something different to try. Change a few of the ingredients dependent on what you have – add peppers, use spinach instead of kale, try different spice mixes, top with feta for an extra treat! Give this dish a go and let me know what you think.
Happy munching 🙂