I challenge you to name a more nutrient-rich, cheap, versatile protein source than the egg. I bet you can't? Eggs are amazing - you can fry them, poach them, scramble or boil them but eggs have so more to offer than being just a quick breakfast dish.
Shakshouka or chakchouka as it can be known is a warming dish where you poach eggs in a spicy tomato sauce. A little like heuvos rancheros - this is perfect as a breakfast dish but also delicious as a light supper with some crusty bread.
6 eggs (or 2 per person) - Look for the lion mark to ensure quality
Tinned tomatoes - I used cherry but you can use plum or chopped
1 Red pepper, cut into strips or cubes
1 Red onion, diced
1 clove garlic, finely chopped
1 pinch Chilli flakes
1 pinch Cumin
Coconut oil for frying
Salt and Pepper to taste
What you need to do
1 - In a large frying pan, fry off your onions, garlic and cumin for a couple of minutes untill soft.
2 - Add your peppers and chilli flakes and saute for a further 5 minutes, again till soft
3 - Pour your tinned tomatoes, spinach and some salt/pepper into the mix, giving it a good stir and let it simmer for 10 minutes
4 - Once it's reduced down, make small wells in the liquid and crack an egg into each well. Put a lid on your pan and allow to cook on a gentle heat for around 10--12 minutes untill the eggs have set
5 - serve with a nice bit of crusty bread (you could also spoon some yoghurt on) and enjoy!
If you liked this post, you may also enjoy: Tabasco Jambalaya or Florette Summer Salads
* This post was commissioned by British Lion Eggs, I was sent a kitchen gadget in exchange for writing this recipe post.