My oldest daughter reminded me how this recipe or the middle eastern version Shakshouka is great for a quick and tasty breakfast or late night supper depending which end of the day you live at! Every chef has a version, some include other vegetables like courgettes, spinach or none at all, cheese on top, different peppers or other spices such as cayenne, cumin or ras el hanout. Find your own best combo but the principle is the same.
This single portion 2 egg version was 280 calories. I ate it with some sour dough toast to dip in the runny yoke but you could use pitta, flat breads or crusty bread.
- Small onion, peeled and chopped small
- 2 cloves garlic, crushed.
- 1/2 red pepper, diced
- 1/2 red chilli, finely chopped
- 1/2 tsp smoked paprika
- 75g kale, stalk removed and shredded
- Few sprigs of coriander
- 200 ml tinned chopped tomatoes
- 1 fresh tomato, sliced
- 1/2 tsp sugar
- 1/2 tbsp red wine vinegar
- 2 eggs
- Salt and pepper
What to do
- Heat the oil in a frying pan that has a lid.
- Fry the onions and garlic until soft.
- Add the red pepper, chilli and continue to cook for 5 minutes.
- Tip in the tinned tomatoes, sugar and vinegar and bubble away until it becomes sticky and more concentrated.
- Check the seasoning and stir in the kale letting it wilt for a few minutes.
- Form a well in the mixture and crack the eggs in to it.
- Surround the eggs with the sliced tomatoes.
- Put a lid on the pan and poach until the egg white is solid.
- Serve hot with the coriander sprinkled over and your bread of choice.