SHAKSHUKA

1 portion, 22g protein (with space for more)

Shakshuka is incredibly versatile in terms of ingredients selection. Use this basic recipe to build your own. Add olives, mushrooms, artichokes, leftovers of merguez sausages or even roast chicken. It all blends and works beautifully. 

Ingredients:

• 3 eggs (ideally, organic & free range)
• 1 Tbsp olive oil/ghee
• ½ sweet red pepper, thinly sliced (frozen works great)
• ½ red onion, finely sliced
• 1 clove of garlic, minced
• handful of parsley (or any herbs you like), finely chopped
• 1 large tomato, cubed
• pinch of salt
• pinch of chilli powder 
• pinch of smoked paprika 
• pinch of cumin seeds/powder (all spices are optional)

Method:

1. Warm up oil in a pan, add garlic, onions, cumin and a pinch of salt in, sauté for a couple of minutes
2. Add peppers in, cook for another couple of minutes. Then tomatoes and herbs – another couple of minutes
3. Break eggs on top, cover with a lid and cook for 3-4 mins (your eggs are most beneficial when yolks are slightly runny, but you do you)
4. Enjoy on its own or with some buckwheat bread/lentil wrap (recipes below)