4 egg shaksuka in a skillet

Shakshuka

Recipe by: The Balanced Company

Bored of scrambled eggs and toast? Running out of brunch ideas? Try our recipe for shakshuka! It’s full of flavour and is a great meal any time of day.

Serves – 2-4

Ingredients:
2 tbsp olive oil
1 small or medium yellow onion, diced*
1 bell pepper, diced
4 cloves minced garlic*
2 tbsp tomato paste
½ tsp cayenne
1 ½ tsp cumin
½ tsp garlic powder
1 ½ tsp paprika
1 tsp turmeric
1 jar of Fody Marinara Sauce
Salt and black pepper to taste
4-5 eggs**
Fresh chopped parsley to finish

Fody Marinara Sauce

Directions

  1. Sauté the onion in olive oil in a large skillet over medium heat until translucent, approximately 5 minutes.
  2. Stir in the bell pepper and sauté for 4 to 5 minutes.
  3. Add the minced garlic, and sauté for 30 seconds.
  4. Add tomato paste and all spices and cook until fragrant.
  5. Add the jar of Fody Marinara Sauce and stir well. Bring to a simmer stirring often, and continue cooking for 7 to 10 minutes, until slightly thickened.
  6. Add salt and pepper to taste.
  7. Make indents for 4 or 5 eggs (depending on the size of your pan) and crack in.
  8. Cover and let the eggs poach until desired doneness.
  9. Finish with chopped parsley.
  10. Enjoy!

* Onion and garlic are optional. If following the FODMAP diet, do not use them.
** To make this dish vegan, omit the eggs and instead stir in one 540 mL/19 fl oz can of chickpeas (or any bean), drained and rinsed.

To your Balanced heath,
Your friends at The Balanced Company