Shakshuka

This dish is great for a weekend brunch or a quick and easy weeknight dinner. We have used biodynamic organic eggs however you can substitute with tofu for a vegan alternative or halloumi for an egg-free option.

 

We recommend serving with toasted sourdough bread, fresh herbs, chilli, a sprinkle of cumin and parmesan cheese.

Ingredients

1 tbsp olive oil
1 red onion, finely chopped
2 small capsicums, chopped
2 small zucchinis, chopped
1 small red chilli, finely chopped
400 grams fresh or tinned organic tomatoes
1/3 cup filtered water
1 pinch turmeric
1 tsp cumin
1 tsp paprika
Pinch Himalayan salt and pepper
2-3 organic eggs
Basil leaves and micro herbs, to garnish

Method
  1. Sauté onion in olive oil over low-medium heat for a few minutes.
  2. Add in remaining chopped vegetables, tomatoes, water and spices, lower heat and simmer for approx. 30 minutes, stirring occasionally.
  3. Add eggs, cover and leave to cook for 5-10 minutes depending on how well-cooked you like your eggs.
  4. Top with basil and/or micro herbs, and season with your choice of spices, Himalayan salt and pepper.

Serves 2.