Shakshuka - greened up !

Now, Shakshouka or Shakshuka is believed to have originated from Tunisia ( Tunisian Arabic : شكشوكة‎ ).

It is a dish of poached eggs in a rich, spiced sauce and can make the ultimate centre-of-the-table breakfast! 

Yes, Shakshuka celebrates the flavours of the Middle East and North Africa, and is a favourite way to jazz up the humble egg. Loaded with medicinal spices and bursting with lycopene, this tomatoey one-pan wonder won’t fail to impress. It’s a beautiful way to enjoy a communal breakfast with loved ones. Also useful should you have any leftover leeks and a bag of wilting spinach in the fridge, because you are going to sauté them back to deliciousness! 

Ingredients

Serves Four (generously)

2 tbsp olive oil
1 leek, white part only, washed well and sliced
3 garlic cloves, peeled and thinly sliced
1 green capsicum (pepper), diced
Pinch of chili powder or paprika
1 tsp ground cumin or cumin seeds
3 fresh bay leaves
1 tsp tomato paste (concentrated purée)
800 g (1 lb /12 oz) tinned, chopped tomatoes
250 g (9 oz/ 1 3/4 cups) frozen peas
1 large handful of baby English spinach leaves
4 large, free-range eggs
Mint leaves, to garnish 

Method

1. Heat the olive oil in a large frying pan over high heat.
2. Add the leek, garlic, capsicum, spices and bay leaves and cook, stirring often, for 5 minutes, or until the capsicum is softened and the spices are fragrant.
3. Stir in the tomato paste, tinned tomatoes and peas, then bring to a boil.
4. Reduce the heat to low, season to taste with sea salt and freshly ground black pepper and cook for 5 minutes, or until the peas are nearly done. Stir in the spinach.
5. Make four divots in the sauce and crack an egg into each one. Cover and leave for about 3–5 minutes, or until the eggs are cooked to your liking; the yolks should still be soft.
6. Serve straight from the frying pan, garnished with mint leaves. 

Note: For a beefed-up shakshuka, use 2 red capsicums rather than 1 green one. After sautéing the veggies, add 300 g (10 1/2 oz) minced (ground) beef and brown it in the pan, breaking up any lumps and letting it cook through. Instead of mint, top the shakshuka with chopped coriander (cilantro).

From original idea here 

Similar recipes 

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This blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan