Eggs baked in a spicy tomato sauce or also called shakshuka is traditionally a middle eastern dish. Add red peppers as well as tomatoes and roast them for extra flavour.
Eggs baked in a spicy tomato sauce
The red colour of tomatoes is due to the antioxidant lycopene which is more bioavailable to the body when the tomatoes are cooked. Lycopene protects blood vessel walls from damage caused by the oxidation of dietary fats so this dish supports heart & metabolic health.
- Total Time: 30 minutes
- Yield: 2 1x
Ingredients
Scale
- 1 red pepper
- 200g tomatoes
- 2 garlic cloves
- ½ red onion
- sea salt
- olive oil
- 1 tsp zaatar (a blend of middle eastern spices)
- 2 eggs
- 1 tbsp parsley
- wholemeal bread (GF if necessary)
Instructions
- Chop red pepper and halve cherry tomatoes. Place on a baking sheet, season with sea salt and drizzle with olive oil. Place in oven at 180°C for 15 minutes until softened.
- Meanwhile, chop onion and garlic.
- Heat olive oil in a frying pan and add onion, garlic and salt. Cook until softened.
- Add cooked tomato, pepper and zaatar.
- Simmer for a few minutes until all combined and broken down into a sauce.
- Make 2 holes in the sauce and into them crack the eggs. Place a lid on the pan and leave to simmer until the eggs have cooked.
- Sprinkle with parsley and enjoy with a wedge of wholegrain bread!
- Prep Time: 10
- Cook Time: 20
