Shakshuka
This is my version and it has a twist! I’m not a fan of peppers, so I add shiitake mushrooms and kale. If you want more heat, add some chilli flakes or a touch of Tabasco.
Servings Prep Time
4-6People 30Minutes
Cook Time
31-33Minutes
Servings Prep Time
4-6People 30Minutes
Cook Time
31-33Minutes
Ingredients
Instructions
  1. Heat the oil in a large frying pan, and sauté the thinly sliced onions for 5 minutes until soft and translucent.
  2. Add the sliced shiitake mushrooms, cook for 2 minutes and at this point you should notice the mushrooms soaking up the oil. Season well with sea salt, white pepper and garlic granules and cook for further 3 minutes.
  3. Add the curly kale and cook for 5 minutes, continuously stirring.
  4. Pour in the tomato sauce and cook for 10 minutes on a low heat to reduce the sauce.
  5. Remove from the heat, crack the egg into a wine glass, then make a little well in the sauce and pour in the whole egg, repeat with each egg.
  6. Place the frying pan back on the heat and cook covered for 6-8 minutes until the egg is set.
  7. Then serve straight from the pan with a sprinkle of black pepper.
Recipe Notes

LISA’S TIP – ‘What the heck is Shakshuka?’ you might be asking. It’s a delicious tomatoey (sometimes spicy) Middle Eastern egg dish that’s become very popular. I love to serve this dish with fresh avocado on the side and some gluten-free bread to wipe up the delicious sauce!