Since taking part in the #vegpledge for Cancer Research, I really have found a whole new love for meat-free meals which has totally taken me by surprise! Never would have imagined ever going a day without having some form of meat with my meals. Though now I can quite easily get by enjoying alternative sources to get in those essential amino acids the body needs.
So as you can imagine there have been a lot of experiments going on in my kitchen during that time, and I have been looking forward to sharing with you some of my favourite new recipes that you can fall in love with just like me!
To kick-start the series, I have got a one-pan wonder that is incredibly simple and quick to make, that will leave you wanting to make it for every other meal (I am such a fan of this one). The shakshuka comes from either Libya or Tunisia and is a very popular middle eastern dish, that is enjoyed at any time of day. It is a b-e-a-utiful yolk porn extravaganza because you get not one, but three incredible yolks to dive right into.
Ingredients
- 3 free range eggs
- 20g feta cheese
- 1/2 red onion
- 1/2 tsp garlic
- 1 tin of chopped tomatoes
- 2 tbsp tomato puree
- 1/2 red pepper
- 1/2 cumin
- 1 tsp paprika or cayenne pepper
- 1 tsp coriander
- handful of freshly chopped parsley
- 1 tbsp coconut oil
- Salt and pepper
Method
- In a large frying pan over a medium heat, begin by adding the oil, chopped onion and red pepper, frying for around 3-4 minutes until brown
- Now add the garlic and continue stirring for around 2 minutes
- Pour the chopped tomatoes, tomato puree and dried herbs & spices into the pan, combining well
- Turn the heat down and allow to simmer for around 6 minutes so the sauce has a chance to thicken. Season with salt and pepper before covering the pan with a lid (if preferred)
- Make 3 small wells in the sauce then crack an egg into each one and pop a lid on simmering for a further 6-8 minutes depending on how you like your eggs!
- Remove from heat and sprinkle the fresh parsley and feta cheese on top
If you do give this egg-cellent dish I try, I would love to hear what you have to think about it. Drop me a comment on social media @thegrowingbutterfly or tag me in any of your posts capturing your very own creations – don’t forget to use the hashtag #thegrowingbutterfly
x
