Shakshuka

Shakshuka is a simple to make, healthy and, most importantly, delicious Middle Eastern dish. It is a meal which can be served for breakfast, brunch, lunch or dinner. Additionally, it’s a great meal to use up any vegetables leftover in the kitchen, such as chilies, jalapeños, mushrooms, use your imagination. 

Ingredients: 

• 1 tbsp olive oil 
• ½ onion, peeled and diced 
• 1 clove garlic, minced 
• 1 bell pepper, diced 
• 2 cups diced tomatoes 
• 1 can chopped tomatoes 
• 2 tbsp tomato paste 
• 1 tsp cumin 
• 1 tsp paprika 
• Pinch of cayenne pepper 
• Salt and pepper, to taste 
• 6 eggs 
• ½ chopped parsley, for garnish 

Method:

1. Heat a large pan on medium. Warm the oil before adding the onions to saute for a few minutes until they begin to soften. 
2. Add the diced peppers and leave for 5 minutes before adding the diced tomatoes, tinned tomatoes, tomato paste and spices. Stir and allow to simmer for a further 5 minutes. 
3. At this point, you can taste the mixture and season it with salt and pepper, to your taste. 
4. Crack the eggs into the tomato mixture, spacing evenly. 
5. Cover the pan and leave to simmer for 10-15 minutes until the eggs are cooked to your liking. 
6. Serve and garnish with the chopped parsley. 

Nutritional Information:

This recipe serves 6, and each serving contains: 

Energy: 129kcal
Fat: 7g
Saturated Fat: 1g
Sugar: 5g
Salt: 0.3g 

Just like us, Veg Power are on a mission to get Britain’s kids to eat more vegetables. 80% of kids don’t eat enough, and over half of parents have given up trying to get their children to get their 5-a-day. You might have seen on the TV that children are being urged to ‘Eat Them To Defeat Them’ – before those ‘nasty’ veggies take over the world!  

Every week, we’ll be defeating a different vegetable by using it in a delicious, family-friendly recipe.