#loveyourleftovers with this simple middle eastern dish! Poaching eggs in a delicious tomato sauce — perfect for brunch! Spice it up by adding a pinch of cumin and paprika.

½ cup peas
 ½ teaspoon oil, for cooking (or use spray oil) 
Leftover tomato sauce 
Remaining canned tomatoes 
2 eggs

To serve 
1 piece very thin, grainy bread or 1 baby handful spinach leaves (optional)

Preheat oven to 210°C. Bring a small pot of salted water to the boil.

  1. Cook peas in boiling water for 1–2 minutes, until bright green, drain well.
  2. Heat oil in small, oven-proof fry-pan on medium heat. Add leftover tomato sauce and tomatoes to pan, stir and cook for 3–4 minutes, until heated. Add drained peas and stir to combine. Season and remove from heat.
  3. With the back of a spoon, make two wells in the tomato mixture. Crack eggs into each well.If you don’t have an oven-proof fry-pan, transfer mixture to a small ramekin or baking dish before cracking eggs in and baking.
  4. Place pan in oven and bake for about 15 minutes, or until whites are set and yolks are thick but runny.
  5. Remove from oven and season. Allow to cool for at least 5 minutes before eating. Toast bread until golden brown (if using), then cut into triangles. To serve, top shakshuka with spinach, (if using) and a little basil or parsley from the garden, if you have some! Enjoy with toast triangles (if using).

Nutritional Info (based on serving with toast)
Energy (kJ): 1393
Energy (Cal): 333
Carbohydrate (g): 27.9
Protein (g): 22.7
Fat (g): 12.9
Saturated Fat (g): 2.7
Sugars (g): 13.2

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