Brekky Shakshuka
Breakfast eggs and chickpeas in tomato.
Note: more spices/herbs can be added to your liking. Also add any vegetables you desire. Bacon can be added for a non-vegetarian alternative.
Ingredients
Method
- Cook cumin seeds and paprika on a medium heat in a large frypan for 1min. Add oil and garlic and cook for further 1min, until fragrant.
- Add onion and cook until softened. Add chickpeas, tomatoes and water; bring to the boil. Reduce heat, add bok choy and simmer until liquid thickens slightly.
- Use a spoon to make 4 wells in the mixture, crack 1 egg into each well. Cook covered with a lid or al-foil until whites are cooked.
- Serve hot, or pack up for work breakfasts and re-heat as needed.
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Shakshuka ⭐️⭐️⭐️⭐️⭐️
This is one of my all time favourite meals for breaky, lunch or dinner. I’ve even cooked up the tomato saucey stuff the night before and added eggs in the morning for breakfast guests! Super easy and always delicious plus a great way to use up any leftover veggies you have in your fridge.
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