Brunch is the best meal and when I ﬁnd a dish which I can eat in the morning and take the next level with some serious hot sauce I know that I’m on to a winner so I would like to share my easy recipe for shakshuka, it’s naturally vegetarian, low carb and gluten free so can cater for so many dietary requirements and is easy to multiply the recipe whether you’re dining solo or up to 6 of you. Prep Time- 5 minuets Cook Time- 35 minutes Serves 2
MAHI Bhut Jolokia sauce
1 clove of garlic
1 yellow pepper
1 red pepper
2 large eggs
1 Tin of chopped tomatoes
Wholemeal pitta to serve (remove for low carb/ or replace for GFO)
So to start this dish oﬀ you’ll need to chop up your onion, garlic and peppers. Heat a non stick pan over a medium heat on the hob with 1 tablespoon of olive oil. Add in the onions and peppers and stir fry until soft. Next add in your chopped garlic and then the full tin of chopped tomatoes and stir in, continue to simmer and add a little passata for extra sauciness. At this point add in your Bhut Jolokia to taste, I like a good glug but it is extremely hot so add small dashes gradually until your desired heat. Wilt in some spinach and then add pasta to thicken the sauce then simmer for a further 5 minutes.
Also now preheat your oven to 190 degrees. I like to serve this is individual dishes but you can follow this method directly in your pan if it is ovenproof. So next up spoon in our spicy tomato and veggie mix into individual ovenproof dishes and within the mix create a well into mix and crack in an egg, this serving is for 2 so grab your second dish and repeat the process. If you are serving straight from the pan just make the well in your main mix and crack in your eggs and put in the oven for 10 minutes. After 10 minutes remove from the oven and crumble over some feta and return for 5 minutes to ﬁnish oﬀ. If you are serving with pitta pop them in the oven for the last 2 minutes. Dice up some fresh coriander and sprinkle over the top to serve.