Shakshuka
This recipe isn’t new or revolutionary but Shakshuka is a great dish to have when you haven’t got many ingredients in the house as it doesn’t take too much to make it. It’s quick, easy and a perfect brunch or a working from home lunch. It’s also very warm and comforting for this time of year too!
As always, make sure you let me know if you try it and if you want to share any pics, tag me on Instagram @sarahcavenfitness.
Ingredients (serves 2)
Mushrooms, onions & peppers - I pretty much always have frozen packets of these in the freezer for whenever I’m running low on food in the house - they’re super easy to use and last a lot longer than the fresh version. If you’ve got fresh though then obviously feel free to use those.
1 tin chopped tomatoes
3-4 eggs, depending on how big a portion you want
Coriander - again fresh is best however I also always have frozen herbs in the freezer for when I’m out of fresh ones.
1/2 chopped red chilli or 1/2 teaspoon of lazy chilli
1 crushed garlic clove or 1/2 teaspoon of lazy garlic
1 1/2 teaspoons of paprika
Salt & pepper
Reduced fat feta - optional
Approx. 60g chorizo - optional
Method
Pan fry the onion, pepper and mushrooms in a little bit of olive oil for around 5 minutes
Add the chorizo if using and cook for another 5 minutes until the veg is soft and the chorizo is cooked
Add the garlic and chilli, stir and cook for a couple of minutes
Add the chopped tomatoes, paprika & salt and pepper and stir to combine. Cook for a couple of minutes until the mixture is hot.
Crack the eggs into the mixture and either put the pan under the grill for a few minutes or put a lid on the pan to cook the eggs - putting it under the grill will be quicker but make sure your pan handle doesn’t melt!
Remove from the oven and top with coriander & feta if using.
Serve with a slice of toast to dunk in!
If you’re interested in Personal Training or need any health and fitness advice please feel free to email me or head to my contact page. I am based in Winchester, Hampshire.
