Shakshuka with Whole Grain Toast
Eggs poached in spiced tomato sauce with swappable vegetables and proteins. Served alongside whole grain toast for dipping and absorption.
Ingredients
Method
Dice the onion and mince the garlic. If using a swappable vegetable, cut it into bite-sized pieces.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 4 minutes.
Add minced garlic and paprika, stirring constantly for 30 seconds until fragrant.
Pour in canned tomatoes with juice. If using a swappable vegetable, add it now. Stir well and bring to a simmer.
Reduce heat to medium-low and simmer for 5 minutes. Season with salt and black pepper to taste.
Make 4 small wells in the sauce using the back of a spoon, spacing them evenly. Crack one egg into each well.
Cover the skillet and cook over medium-low heat for 5–7 minutes until egg whites are set but yolks remain runny, or adjust to your preferred doneness.
While eggs cook, toast the bread slices until golden. Butter them lightly.
Transfer shakshuka to bowls or plates. Garnish with fresh parsley if desired. Serve immediately with buttered toast on the side for dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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