One pan, and still something that makes people look up. The sauce really has to thicken before the eggs go in, otherwise they drift away and it turns watery. Make wells with the back of a spoon, crack the eggs into them and put the lid on. Done when the white has set and the yolk still moves.
Source of protein19% of the energy from protein
Finely chop the onion and garlic and cut the pepper into strips.
Soften the onion, garlic and pepper in olive oil with the cumin and paprika.
Add the tomatoes and let them reduce for 10 minutes into a thick sauce.
Make 4 wells in the sauce and crack the eggs into them.
Cover the pan and let it simmer for 6 to 8 minutes, until the eggs are done to your liking.
Shakshuka works as well for dinner as it does for breakfast. Crumbled feta or a spoonful of yoghurt cuts through the sharpness of the tomato. With chorizo or merguez it becomes more substantial. You can make the sauce a day ahead and keep it separately, then add the eggs fresh while reheating.
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Put it together in the evening and wake up to a creamy, filling breakfast bowl of oats, yoghurt and sweet berries. Handy for busy mornings, and every bit as good as a dessert.
Light little pancakes with the natural sweetness of ripe banana, finished with a generous drizzle of honey. With just a handful of ingredients this sunny breakfast is on the table in a quarter of an hour.
Creamy Greek yoghurt with crunchy granola, fresh fruit and a spoonful of honey. The fastest healthy breakfast there is, ready in five minutes and packed with protein.
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