A hearty tomato sauce, protein-rich eggs, creamy avocado, and that all-important crunchy toast for dunking make this shakshuka the perfect dish for any time of day. A crumbling of feta is also a nice addition if you fancy it. Enjoy!
Serves 2
Prep: 15 minutes
Cook: 30 minutes
Method
Heat the olive oil in a large saucepan over a medium heat and add the diced white onion. Sauté for a few minutes before adding the diced red pepper and combining.
Cook for 6 minutes or until the veg has softened, then add the crushed garlic and spices.
Give it a mix and after a minute or so add the chopped tomatoes, salt, maple syrup, and sliced cavolo nero and give it another good mix.
Leave to simmer until the cavolo nero has started to soften and wilt. Then make 4 wells in the pan and crack the eggs into them.
Pop a lid on the pan and leave to simmer until the eggs whites are cooked completely but the yolks are still a little gooey. This should take around 6-8 minutes.
Serve with sliced avocado, fresh chives, toasted sourdough, and extra chilli flakes should you wish. Enjoy!
