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breakfast shakshuka baked eggs RECIPES


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Breakfast Shakshuka (Baked eggs)

  • Easy
  • Cooking Time: 15min
  • Preparation Time: 20min
  • Serves: 6 people
Breakfast Shakshuka (Baked eggs)

Ingredients:

  • Butter
  • 1 tbsp coconut oil
  • 1 small onions, finely chopped
  • 1 red pepper, diced
  • 1 tsp garlic, crushed
  • 1 tsp paprika
  • 2 tsp harissa paste
  • 1 tsp sugar
  • 1 brinjal, chopped with skin on
  • 1 can 410 g chopped tomatoes
  • ½ can KOO Chickpeas, drained
  • ½ cup water or stock
  • 1 cup shredded spinach
  • 6 eggs
  • Salt and pepper
  • To garnish, Plain yoghurt and coriander

Kitchen gadgets:

Earth ware type serving dish, frying pan, chopping board, sharp knife, wooden spoon

Method:

  1. Preheat the oven to 180°C. Use an earth ware type oven serving dish or frying pan and grease with Spray & Cook.
  2. Heat the butter and oil in a pan and braise the onions, red pepper & garlic, add the cumin, paprika, harissa paste, sugar and brinjal and stir-fry for a few minutes.
  3. Add the water, tomato paste and the chopped tomatoes and bring to the boil. Simmer for 10 minutes or until sauce thickens. Adjust seasoning of sauce with salt and pepper. Add the chickpeas and the spinach and stir through.
  4. Pour the sauce into the greased oven dish. Make six hollows in the top of the sauce and crack an egg into each hollow. Place in the oven and bake for 10 to 15 minutes or until the eggs are cooked to your liking.
  5. Serve to the table with a dollop of yoghurt and roughly chopped fresh coriander.
  6. Best eaten with toast/bread of choice and add crispy streaky bacon or sausage if something meaty is required in addition.

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