With a fresh cafetiere of coffee I’m enjoying an amazing brunch of Shakshuka with a Mexican twist. As I’m medically able to eat eggs I do this as a protein assistance, unlike most of my posts this recipe is vegetarian but not vegan as it includes eggs.
Start by preparing the base. The longer this can cook for the better. Chop onion, green pepper, red chilli, garlic, corainder and fresh tomatoes. Add to a large frying pan with a little oil and turn to a medium heat. As thee vegetavles start to cook add red kidney beans.
Continue to cook for 10 minutes before adding a tin of chopped tomatoes, turn the heat down a notch and simmer for 20 minutes until the vegetables form a chunky chilli consistency.
Turn the heat back to a medium setting. Form a small dent in the vegetable mix and crack an egg into the dent. Repeat this for each portion you are serving.
Cook for 20 minutes or until the eggs are cooked. I like a well cooked yolk so I flip the egg at the end very briefly. Serve with a few tortilla chips.
I hope you enjoy this dish. It’s a great breakfast / brunch for a busy day as it’s full of healthy, tasty veggies and protein.
Although not vegan this dish it is still lovely. It’s a simple Sunday tea time and is full of veggies and protein.
I rarely eat eggs and when I do I make sure I have free range, local and organic eggs so the well being of the hen is paramount.
Start by cooking the noodles, I’m using King Soba gluten free noodles. They are made from pumpkin, ginger and rice abd they cook in just 6 minutes. I love cooking with these noodles as they bring a depth of flavour to the dish you don’t always get with plain rice noodles.
Whilst the noodles drain pop a wok onto the hob with a tablespoon of sesame oil. Add asparagus, sugar snap peas, chopped spring onions and tender stem brocolli and stir as the vegetables cook. Cook for a few minutes before adding the drained noodles.
Whisk an egg and clear a space in the middle of the wok, pour in the egg and stir swiftly whilst keeping the heat on high.
Continue to cook for a few minutes and add gluten free tamari (I’m using the Kikkoman brand).
When cooked serve with a sprinkle of toasted sesame seeds. This meal is crunchy, healthy and enjoyable. Happy food Sunday.
The majority of my recipes are vegan but this does feature egg. If you do eat egg then it is super tasty and filling.
Before I cook the shakshuka I’m going to prepare a simple bean salad with lemon. Firstly chop and steam a handful of fine green beans. I use a microwave steamer and only steam for a minute as I like vegetables crunchy and full of nutrients. Add these to cooked butter beans. Butter beans are really high in protein and low in fat. They are a great healthy carbohydrate option.
Mix the beans together and drizzle with fresh lemon juice, olive oil and some chopped basil. This simple healthy salad is a perfect accompaniment to the main dish.
Next start on the shakshuka. Shakshuka is a middle eastern baked egg dish with vegetables. I start by chopping courgette, onion and red and green peppers finely. Fry in a little olive oil with chopped garlic and chilli stirring constantly. When the vegetables are cooked stir through chopped tomatoes and allow to simmer. At this stage I also add basil and oregano to flavour. This makes a beautiful ragu.
Once the ragu is cooked and has thickened crack an egg right on top. I would use one egg for every person eating the meal. Cover the pan and continue to cook. It will take about 15 minutes to completely cook the eggs. I have seasoned the egg yolks with salt and pepper. When beautifully cooked all that’s left to do is serve and enjoy.