Egg Shakshuka – Quick Breakfast

Step 1: Sauté Onions and Spices

Heat 1 tablespoon of olive oil in a pan. Add the chopped onions and sauté until softened, about 2-3 minutes. Season with 1 teaspoon of vegetable seasoning, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Stir well.

Step 2: Add Garlic and Tomato Paste

Add 1/2 teaspoon of garlic spice and 2 cloves of minced garlic to the pan. Stir and cook for another minute until fragrant. Optionally, add 1 tablespoon of tomato paste and mix it into the onion and garlic mixture.

Step 3: Simmer Tomato Base

Pour the grated tomatoes into the pan. Stir the mixture and let it simmer for about 5-7 minutes, allowing some of the excess water to evaporate and the sauce to thicken slightly. The mixture should be bubbling gently.

Step 4: Add Eggs and Herbs

Carefully crack 3-4 eggs directly into the simmering tomato sauce, creating small wells for each egg. Sprinkle 1 teaspoon of micro herbs (or fresh spring onion) over the eggs and sauce. Cover the pan with a lid.

Step 5: Cook and Serve

Cook the eggs for 3-5 minutes, or until the whites are set and the yolks reach your desired doneness. Remove from heat. Serve the Egg Shakshuka immediately, directly from the pan, with buttered toast for dipping.

• Use frozen grated tomatoes to reduce food waste and save prep time.

• Adjust the cooking time for the eggs to achieve your preferred doneness (soft, medium, or hard yolk).

• Fresh herbs like spring onion or cilantro can be used instead of dried micro herbs for a fresher flavor.

• Add chili flakes or fresh chopped chilies for a spicier kick.

• Stir in some feta cheese or goat cheese at the end for added creaminess and tang.

• Include other vegetables like bell peppers or spinach for more nutrients and flavor.