Breakfast, Lunch

Wakey Wakey Eggy Shakshouka Recipe

Breakfast, Lunch

Wakey Wakey Eggy Shakshouka Recipe

Prep: 5 mins

Cook: 20 mins

Serves 4

Rise and shine, it's time for SHAHSHOUKA! A scrummy eggy brunch or breakfast perfect for the whole family (12 months+) in a tomato-y and veggie sauce with chickpeas. Yum!

Vegetarian Soy free Nut free Gluten free Dairy free

12+

Months

Ingredients

2 cans tomatoes

2 peppers

1 onion

2 garlic cloves, minced

3 x tsps smoked paprika or sweet paprika

2 x tsps oregano

1 x tsp cumin

1 tbsp olive oil

4-6 eggs

Coriander for topping (optional)

Chopped parsley for topping (optional)

1 can chickpeas

Method

1

Dice onion and peppers into small cubes.
2

Heat 1 tbs olive oil in a large frying pan or wok.
3

Fry the onions and peppers until soft with the garlic.
4

Add the smoked paprika, cumin and oregano. Cook for 1 minute.
5

Add chickpeas, with their water and 2 tins of tomatoes.
6

Cook for 15 minutes until the sauce starts to reduce and thicken.
7

Make a little dip in the sauce for each egg you are cooking.
8

Place each raw egg into a dip (it's easier to do this one at a time).
9

Cover the pan with a lid and cook eggs for approx. 5 minutes, longer if you want the eggs less runny.
10

Sprinkle some chopped coriander or parsley over the top before serving (optional).