Shakshouka is a traditional Tunisian dish involving poaching eggs in a tomato based sauce. This can take considerable time and effort when you’re in a rush, so this is my improvised version!
Ingredients (per person)
- 2 free range eggs
- 100g tinned crushed tomatoes
- 1 teaspoon garlic powder
- 2 teaspoons sweet paprika
- 1 small zucchini, finely sliced
- 1/4 large red capsicum, finely sliced
- handful of baby spinach leaves
- 1 tablespoon chopped chives
- cheese of your choice (but something that melts well, I used mozzarella here)
Method
- Preheat the oven to 200*C and grease a small oven proof dish.
- Mix the tomatoes, zucchini, garlic, paprika, spinach, chives and capsicum until combined.
- Crack the eggs on top of the tomato mixture and sprinkle with the cheese. Bake until the eggs are cooked to your liking (I prefer to cook mine until the whites are just cooked through but the yolks are runny).
Mini Shakshouka
I bake these ahead of time and freeze them for the perfect quick, protein-loaded, ‘throw in the microwave and then eat in the car’ style breakfast while I’m rushing to work of a morning!
Baked eggs with mushroom, cherry tomato, spinach and seeds
Makes 2 servings (of 2 eggs each). Preheat the oven to 200*C. Grease the ramekins with olive oil, then line with a small handful of spinach. Place 2 button mushrooms and 2 cherry tomatoes on top of each ramekin, followed by the eggs (1 each in a small ramekin or 2 in a large). Sprinkle with 1 tsp of pumpkin seeds and sunflower seeds, then bake for 10 minutes until the egg white is cooked through.
Baked eggs with broccoli, peas, beetroot and macadamia dukkha
Makes 2 servings (of 2 eggs each). Preheat the oven to 200*C. Grease the ramekins with olive oil, the roughly chop the broccoli florets and place at the bottom. Add 1/8 cup frozen peas in each ramekin, then 1 baby beetroot finely sliced. Top with the eggs and a sprinkle of dukkha, then bake for 10 minutes until the egg whites are cooked through.
Oats and Cheesecake 