Vegetarian Shakshuka

This is one of my favourite dishes when I go out for breakfast on weekends – I’m always searching for the perfect Shakshuka. It’s the perfect breaky; full of red veggies that contains nutrients such as lycopene (antioxidant), Vitamins A & C and Folic Acid (Group B-Vitamin) to name a few. These nutrients reduce the risk of cancer, lower blod pressure, reduce tumor growth, helps to lower cholesterol and protects your body from harmful free-radicals, protein from the organic eggies and fibre from the wholemeal bread served on the side.

So when it was time for dinner on Tuesday night I was suddenly craving  Shakshuka and decided it was time for me to come up with my own recipe.

Serves 4

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 large red onion, halved and thinly sliced
• 1 large red capsicum (pepper), seeded and thinly sliced
• 3 garlic cloves, thinly sliced
• 1 tsp. ground cumin
• 1 tsp. sweet paprika
• 1/8 tsp. cayenne, or to taste
• 1 can diced italian tomatoes with juices
• 4 tbsp. tomato paste
• 1/2 cup of water
• 3/4 tsp. salt, more as needed
• 1/4 tsp. black pepper, more as needed
• 6 large eggs
• 4 Slices wholemeal organic bread

Directions:

1. Heat oven to 170 degrees.
2. Heat oil in a large skillet over medium-low heat. Add onion and capsicum. Cook gently until very soft, about 10-15 minutes. Add garlic and cook until tender. Stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes, tomato paste, water and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Toast the bread and serve. ENJOY!