Shakshuka

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!

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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

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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

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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


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