ShakshukaI’m a big fan of one pot meals – easy, simple and efficient. I made Shakshuka for lunch today. Have you heard of it? Shakshuka (meaning “a mixture” in Arabic) is a Arabic dish, originated in North Africa. The star of the dish is gently poached eggs in a bed of tomato sauce, chili, onion and cumin, served in a skillet with bread. I think it is a lovely breakfast and also light dinner menu. Light, tasty, warm and comforting! Feel free to replace eggs with tofu if you want it vegetarian x


2 eggs
1/2 onion
1 carrot
1 potato
1 cauliflower floret
1 chili pepper
1 tsp coconut oil
1 tbsp of tomato paste
1 tsp minced garlic
1 tsp cumin
1 tsp smoked paprika
1 tsp cayenne pepper
1/2 cup of water or vegetable stock
salt and pepper to taste
a handful of coriander for garnish

Heat a large skillet or saute pan on medium heat. Heat coconut oil in a pan, add chopped onion and garlic and saute till mixture is fragrant. Add other veggies, stock and spices in and simmer for about 10 minutes until the sauce is reduced. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Cover the pan. Allow mixture to simmer for a couple of minutes or until the eggs are cooked to your preference.  Garnish with chopped coriander and serve warm in a skillet.

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