Shakshuka

4

20 mins

£2.05

Health benefits:

Eggs are a natural multivitamin. Whole eggs (including the yolk) contain a host of vitamins such as vitamins A, D, E, K (+ most B vitamins) and choline. Depending on what the hens were fed, eggs can also be an excellent source of heart-healthy omega-3s.

Not only are the eggs great in this recipe, but the mix of veggies means this dish counts towards one of your 5-a-day. Plus, you get an added gut health kick from the natural yoghurt with it’s friendly, live bacteria!

Ingredients

  • 1 tbsp of extra virgin olive oil
  • 3 garlic cloves
  • 1 large red onion
  • 1x 400g can of Italian chopped tomatoes
  • 300g mushrooms
  • 1 large red bell pepper
  • 1 tsp ras el hanout spice mix
  • 1 tsp dried oregano
  • 1 tbsp tomato puree
  • 30g fresh basil
  • 4 large eggs
  • 100g feta cheese
  • 100g natural yoghurt
  • 8 slices sourdough (or GF alternative)

Method

  1. Heat 1 tbsp extra virgin olive oil in a pan
  2. Add the chopped red pepper, onion and mushrooms to the pan and cook until softened
  3. Add the garlic and Ras el hanout spice mix and stir through
  4. Add the tomato puree followed by the tin of chopped tomatoes and dried oregano
  5. Leave to simmer until the sauce has reduced
  6. Make four small wells within the tomato sauce and crack an egg into each of the wells
  7. Cover and cook until the yolks cloud over (approx 3-5 minutes)
  8. Once cooked, sprinkle with fresh basil, feta cheese and dollops of yoghurt all over the shakshuka mix
  9. Serve with toasted sourdough bread (or bread of choice)

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