Serves
2
Summer Shakshuka
A great way of packing lots of vegetables into your breakfast. Lovely to dip some bread in too. Feel free to add bacon and sausages to this as there isn’t much that doesn’t go well in a shakshuka.
Ingredients
- 1 tbsp olive oil
- 1 red onion, sliced
- 2 cloves garlic, chopped
- 70g mushrooms, sliced
- 100g mangetout
- 80g sweetcorn
- 1 can chopped tomatoes
- 1 tsp basil
- 1 tsp oregano
- 4 eggs
Directions
- In a deep frying pan on high heat, add the oil, onion, and garlic and stir for a few minutes.
- Bring the heat down to medium/high and add the mushrooms, mangetout, and sweetcorn and stir fry for 5 minutes.
- Add the tomatoes and herbs and cook until the mixture starts bubbling.
- 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.
- Kcal: 347
- Protein: 22g
- Fat: 19g
- Carbs: 20g
- Fibre: 6.1g
