“From My Kitchen” -Rachel’s version of Shakshuka:

photo (53)Rachel’s version of Shakshuka:

This is my favorite go to meal when I don’t have too much time in the kitchen. I have it for breakfast, lunch or dinner.

 

Ingredients: – Serves 1

  • 2 free range egg
  • ¼ cup of sliced leeks
  • 3 mushrooms sliced
  • ¼ of a red capsicum thinly diced
  • ¼ cup of thinly diced eggplant
  • One tomato thinly diced
  • 1 tbsp. of organic tomato paste
    ½ cup of organic diced tin tomato
  • 3 crushed garlic (I love garlic)
  • ½ tbs of coconut oil
  • Continental parsley
  • I tsp. of each turmeric, cumin and paprika
  • Pinch of cayenne pepper

 

Method:

  1. Preheat the even to 180°
  2. In a non-stick small fry pan melt the oil and sautéed the leeks until they are soft.
  3. Add the capsicum, mushrooms, and eggplant and continue to sautéed until soft.
  4. Add the spices, cayenne pepper, garlic, tomato paste and also tined tomatoes. Bring the mixture to a boil and then let it simmer for 10 minutes. If the mixture is too thick add some boiling water. (Make sure it is not runny either).
  5. Season to taste and add some chopped parsley to the mixture.
  6. Using a wooden spoon separate the mixture to form two holes. Using a small cup crack one egg at a time and then pour into the hole.
  7. Let it cook over the stove for about 3 minutes then place in the oven for another 3 minutes. The eggs should be cooked but still soft.
  8. I like to add extra paprika on top, chopped parsley and spinach leaves. Depending if you are having it for breakfast, lunch or dinner serve with crusty bread.

     

    Connect With Rachel: 

    Facebook: www.facebook.com/FMKitchen

    Email: gorneyrachel@gmail.com

    Instagram: @FMKitchen

     

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