Brunch is one of G and I’s favourite meals and whilst training for our Half Marathon we have been getting up early to go to the gym or completing a long run on our weekend mornings. When we are back we want nothing more than a scrumptious and filling brekky to fuel us up for whatever our afternoon plans are!
G decided to cook this dish for me and it was so tasty that I had to put it up on my blog!
I have seen Shakshuka a number of times on brunch menus over the last year and always wondered what exactly it consisted of. I also have never been drawn to it because I can never resist smashed avo on sourdough toast…
But when G made this for me I realised I may have been missing out. This dish is a super simple version that doesn’t involve loads of herbs and spices, but tastes incredible! Looking at the photos genuinely makes my mouth water and now this is a firm favourite for my weekend brunch menu!
2 tbsp. olive oil
2 onions (sliced)
1 red or green pepper (sliced)
1 red chillies (deseeded and sliced)
400g can chopped tomatoes
1-2 tsp. caster sugar
Small bunch parsley (chopped)
6 tbsp. 0 fat Greek yoghurt
– Heat the oil in a large, heavy based frying pan. Stir in the onions, peppers and chillies. Cook until they begin to soften.
– Add the tomatoes and sugar – mix well.
– Cook until the liquid has reduced and season with salt and pepper.
– Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them.
– Cover the pan and cook the eggs over a low heat until just set.
– Sprinkle the eggs with parsley and serve from the frying pan.
– Add a spoonful of yoghurt on top.