Shakshuka Breakfast Bowls

This classic middle eastern breakfast has become really popular as of late. I’ve seen it pop up on café brunch menus and spread across my social media feeds. And with good reason, these bowls are nutritious and very economical to make.This breakfast bowl is the perfect sharing dish. Get the gang around for a Sunday brunch and serve it at the table in the pan with some chunks of freshly baked bread.

Prep Time: 5 mins

Cook Time: 30-45 mins 

Serves: 4

Nutritional Information: (per serving) 
Protein–12g Fat–14g Carbohydrates–31g Calories-290

Ingredients:

• 2 tbsp.olive oil
• 1 onion, finely sliced
• ½ red pepper, finely diced
• ½ yellow pepper, finely diced
• 3 cloves of garlic, minced
• ½ red chilli, seeds removed and finely chopped
• 1tbsp. tomato puree
• 1 tsp smoked paprika
• 2 tsp cumin seeds
• 1 tin of tomatoes
• 4 free range eggs

Method:

1. Pre-heat the oven to 180 degrees.
2. In a heavy bottomed saucepan heat the olive oil over a medium heat. Add the onion and peppers cook until soft, this will take about five minutes. If the pan begins to get dry add a little water.
3. Add the garlic, chilli and tomato puree to the pan and cook for about two minutes. Add the spices to the pan and mix through.
4. Tip in the tin of tomatoes and simmer for about 15 minutes.
5. Pour the contents of the pan into an oven proof dish. Crack the 4 eggs into the dish and pop it into the oven for 25 minutes.
6. Remove from the oven and place in the middle of the table on a heat proof mat. Serve with crusty bread.