Serves
2
Autumn Shakshuka
A warming breakfast utilising any green veg you have kicking about in your fridge.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, chopped
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1 can chopped tomatoes
- 1 can chickpeas, drained and rinsed
- 80g chopped greens (kale, spinach, cabbage, chard)
- 4 eggs
- Fresh parsley
Directions
- In a deep frying pan on high heat, add the oil and garlic and stir for a few minutes.
- Add the spices and stir for 1 minute and then add the tomatoes and chickpeas.
- Bring to a simmer and add the greens and cover. Cook until the greens have wilted.
- Make 4 pockets in the mixture and crack an egg into each pocket. Season with salt and pepper.
- To cook the eggs quickly, you can cook on the hob for a few minutes until you see the bottoms of the eggs turn white, then place under a hot grill to cook the rest of the egg for a few minutes. Ensure your pan is OK to do this.
- Sprinkle with fresh parsley when ready.
- Kcal: 415
- Protein: 26g
- Fats: 21g
- Carbs: 27g
- Fibre: 8.7g
