Easy Shakshuska Recipe. (Paleo, Vegetarian)

Breakfast with me ?

Recently we over ordered on our fruit and vegetables from our amazing supplier box divvy and ended up with a tonne of surplus cherry tomatoes

It got me thinking, Apart from the usual spaghetti, meatball etc (which I will share later) what ways could I use these juicy little extras for breakfast.

Plain Bacon and eggs can get a little boring every morning. So I dug into one of my recipe books from my fitness challenges and found this beauty. A easy healthy traditional recipe from the middle east and North Africa, that can satisfy your taste buds at any meal of the day.

So full of colour the shakhuska recipe was a delight for the senses and bellies plus helped us use our surplus tomatoes. In this case, because I over ordered cherry tomatoes it made this super dish extra sweet.

This is perfect for anyone who would like to follow my reboot challenge plan, anyone on Paleo suitable for the vegetarians out there and for everyone who wants to sweeten the deal on their usual brekkie :-)

Ingredients

• 2 Tbsp Olive oil

• 5-6 large free range (pref organic) eggs

• 1 larger can tomatoes or equivalent amount of fresh tomatoes

• 1 Large chopped onion

• 1 large fresh/roasted capsicum

• 2 TBSP fresh coriander

• 3 cloves pressed/minced garlic

• 2 TBSP tomato paste

• 1/2 TSP paprika

• 1 TSP ground cumin

• 1/4 TSP red pepper flakes (optional for the spice lovers)

• 1/4 TSP ground rock salt

• 1/4 TSP freshly ground pepper

Instructions

• Preheat the over to 180 degrees celsius

• Simmer oil in large oven safe skillet. Once hot enough add onion, capsicum salt and salt. Cook for 4-6 minutes until onions are turning translucent.

• Add garlic, tomato paste, cumin and optional red pepper flakes, contstantly blending the herbs and spices into the capsicum and onion to integrate the flavours really well.

• Pour in the tomatoes and all the juices and work up the heat until the ingredients start simmering. Add the coriander. Turn the heat down slightly gently cook for another 5 mins to allow the flavours to fully immerse.

• Turn off the heat and add the salt and pepper to taste. Form 6 wells in your mixture and crack each of your eggs into each well. Gently spoon the tomato paste over the whites of the eggs to hold the shape of the eggs in the dish.

• Carefully transfer the skillet to the oven and bake for 8-12 minutes. Checking often after 8 minutes if cooked. They will be done once the egg whites are opaque white and yokes are still soft but risen.

• Using the oven mitts transfer to a heat safe surface and drivel with your fresh coriander (omit of you don't really like coriander) leaves. Serve into bowls and enjoy!