Little Pot Of Gold

Poached runny eggs in a spicy tomato sauce…sounds heavenly right? This healthy shakshuka recipe is currently one of my favourite things to make for breakfast. You can however have it for lunch or dinner with a few add ons. It is light and nutritious with a good kick of heat from the peppers. The sauce can be made ahead of time and kept in ramekins in the fridge. Simply when you are ready to cook, crack an egg or two on top and pop it in the oven for 8-11 minutes and it’s ready.

I am a massive lover of kale, I will literally find ways of chucking it in everything that I eat or drink. So the inclusion of kale in this Healthy Shakshuka Recipe came naturally to me. Incorporating kale into your diet comes with many benefits. Here are 10 reasons why you need to start munching on more kale:

1. Great for digestion
2. High in iron (even though I have hemochromatosis and try and avoid things with a high iron content, the inclusion of particular leafy greens help transport oxygen to various parts of the body and aids with proper liver function)
3. High in vitamin K (healthy bones, prevention of blood clotting)
4. Packed full of antioxidants!
5. Great for asthmatic’s, as it is a great anti-inflammatory food.
6. Helps lower your cholesterol levels
7. High in Vitamin A – say hello to healthy skin, and better vision
8. High in Vitamin C – which meals it is good for your immune system
9. High In Calcium
10. Low in calories

Healthy Shakshuka Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves 4

Ingredients

1 can tinned tomatoes
200ml water
1 tablespoon sweet paprika
I teaspoon ground cumin
2 eggs (per pot)
1 bunch of kale, finely shredded
1 bunch of parsley, finely shredded
1 red capsicum, finely diced
6 cloves of garlic
1 red onion
4 chilies
1 lemon
¼ cup toasted sunflower seeds
*optional 50g of feta
*optional gluten free bread

Instructions

1. Pre heat oven to 200 degrees fan forced.
2. Sauté the onion, garlic, chilies, cumin and paprika for 5 minutes on a low heat.
3. Add the tinned tomato, water and ¾ of the kale.
4. Reduce heat and cook for a further 10 minutes until tomato sauce thickens then remove from heat.
5. Carefully spoon the tomato mixture until half full.
6. Crack in 1-2 eggs (depending on how hungry you are) and then without breaking the yolk, spoon more mixture over the egg white, until egg is ‘nestled’ in.
7. Pop in oven until yolk is set to how you like it.

Serve with a wedge of lemon, shredded kale, toasted sunflower seeds, and if you are feeling indulgent, serve with some feta and gluten free bread!

Check out more healthy breakfast recipes here.

Kx