We love a good ol' shakshuka. It's warm but light, making it a versatile dish and perfect for both summer and winter. This recipe is not only nourishing, but plant-packed so a great way to easily reach your 5-a-day.
Serves 2 hungry people.
- A good glug of olive oil
- 1 tablespoon JUX white onion / 1/2 medium onion, diced
- 1-2 tablespoons JUX red bell pepper / 1 fresh red bell pepper,
- 1/2 teaspoon of JUX garlic, or 4 garlic cloves, finely chopped
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- ½ teaspoon ground coriander
- Pinch of chili powder, or more to taste
- 1 cans of whole peeled tomatoes (use 2 if you like having some leftover for the next day!)
- 2 large eggs
- salt and pepper, to taste
- 1 heaped teaspoon of JUX parsley and a pinch to garnish, or 1 bunch of fresh, chopped
Half a stick of chorizo, chopped (add in with onions/red bell pepper)
Any leftover fridge greens - perfect to save food waste and add extra plant-power
Use 3 cups of freshly chopped tomatoes instead of canned tomatoes. You'll need to allow extra time (30 mins) to cook the tomatoes on low heat before adding the eggs.
- Soak the onions and red bell pepper in water for 1 min before cooking to rehydrate
- Heat the olive oil in a large frying pan on low/medium heat. Add the red bell pepper & onion and cook until the onion for 2 mins
- Add garlic and spices and cook another minute
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a wooden spoon. Season with salt and pepper and simmer.
- Use your wooden spoon to make small holes in the sauce. Crack the eggs into each hole. Cover the pan and cook for 5-10 minutes, or until the eggs are done to your liking.
- Garnish with a pinch of JUX parsley
Eat it before anyone else does, but don't forget to send us a pic!
Tried this recipe? Have a recipe of your own you want to share? Tag us @juxfood or drop us an email at firstname.lastname@example.org.