Tuesday, 22 November 2016

Pepper and onion shakshuka

I have been meaning to have a go at shakshuka for ages, and while I've made lots of baked eggs, remember this one? I have yet to have a go, until this weekend that is! This is the easiest recipe, made even easier if you have a spiralizer, and it really is delicious- perfect weekend food! One of my favourite things about this dish also is the fact it's a one pan dish, meaning less cooking, you can even eat it from the pan if you'd like cutting down on washing even more!

You will need (makes one skillet to share):
  • 3 peppers 
  • 1 medium sized onion
  • 3 eggs 
  • 2 cloves of garlic 
  • a small handful of pinenuts 
  • 1 tablespoon of mixed herbs, dried of fresh and finely chopped 
  • Basil to serve 
It's also even easier if you have a spiralizer! I use this one
To make it:
  • Chop or even better, spiralize the peppers and onions, you may wish to cut them down the side first so the pieces aren't too long, alternatively just chop them roughly once spiralized. Spiralizing them for this and in general is such a gamechager, especially where the onion is concerned, it's so much quicker and no tears! 
  • Pop some oil in a skillet on a medium heat and let it warm for a few moments 
  • Add the peppers and onions and cook for about ten minutes until soft and reduced 
  • Make a few holes in the peppers using the back of a spoon and crack an egg into each hole. 
  • Allow to cook until the white has all erm whitened!
  • Scatter with the pinenuts and basil, I used microherbs here from Nurtured in Norfolk  but normal herbs would do if you can't find these 
  • Remove and enjoy, best served shared with low carb bread dunked in 



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2 comments

  1. This looks delicious! The perfect weekend breakfast!!

    ReplyDelete
  2. Shakshuka is one of my favourite weekend meals! xx

    www.rhymeandribbons.com

    ReplyDelete

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