How to make Tom Kerridge’s Shakshuka breakfast eggs
By Lauren Taylor. Published 2020-11-11BOLD-Food
You’ll never want boring fried eggs again.
It's midweek and your mind may be taking you to the weekend and what you may like to eat. Making sure you get a nutritious breakfast is essential. Eggs – naturally high-protein with loads of good vitamins – have been found to keep you fuller for longer than things like cereal or toast.Shakshuka, a skillet of eggs cooked in a spicy tomato sauce, is traditionally from North Africa, but the dish is gracing Instagram accounts everywhere now.Tom Kerridge’s version, from his new book Lose Weight For Good, is a perfect way to start the day, and very simple to make. Crack on…
Ingredients:(Serves 2)1tsp light olive oil1 red onion, finely sliced1 large red pepper, cored, deseeded and diced1 large green pepper, cored, deseeded and diced4 garlic cloves, finely sliced1tsp ground cumin1/2tsp ground cinnamon2 tsp hot smoked paprikaA pinch of flaky sea salt2 x 400g tins chopped tomatoes4 medium free-range eggs50g half-fat fetaA handful of coriander leaves, roughly choppedFreshly ground black pepper
- Heat the oil in a medium non-stick frying pan (that has a lid) over a high heat. Add the onion and cook for two minutes, then add the peppers and garlic and cook for a further four minutes. If the veg begin to stick, add a splash of water to the pan.
- Stir in the cumin, cinnamon, paprika and salt and cook, stirring, for about 30 seconds, until the spices become fragrant. Tip in the tinned tomatoes, stir to combine and lower the heat. Simmer for 10–15 minutes until the sauce thickens slightly.
- Make four small wells in the tomato sauce for your eggs. Crack an egg into each well and place a lid on top of the frying pan. Leave the eggs to cook for five minutes or until the whites are just set.
- Crumble the feta over the surface and finish with the chopped coriander and a grinding of pepper. Serve straight from the pan.