Moroccan Breakfast Shakshuka

Makes approximately: 3-4 servings.
Total time: 30 minutes.

This Moroccan Breakfast Shakshuka is a delicious, flavoursome breakfast that can fill up the whole family! Not only is it quick and easy but also nutritious. The eggs provide a great source of protein are high in iron and vitamin B12 to start your day.

Ingredients

  • 2 Tbsp olive oil
  • 1 red bell pepper, seeded and diced
  • 4 fresh garlic cloves, minced
  • 2 tsp paprika
  • 1 tsp cumin
  • ¼ tsp chilli powder (optional for extra spice)
  • 1 can tinned whole tomatoes, peeled
  • 6 large eggs
  • Pinch of salt and pepper (to taste)
  • 1 small bunch fresh parsley, finely chopped
  • 1 small bunch fresh cilantro, finely chopped

Instructions

  1. Heat the olive oil in a large non-stick sauté pan on medium high heat. Once the oil is hot, add the chopped bell pepper and cook for 5 minutes or until beginning to brown.
  2. Add in the garlic and spices, then cook for an additional 1-2 minutes.
  3. Pour the can of tomatoes with juice into the pan, using a spatula or a large spoon to break down the tomatoes, and bring to a simmer. Season with a pinch of salt and pepper to taste.
  4. Use your spatula or large spoon to make small wells in the sauce, then crack the eggs into each well. Cook the eggs for 5-8 minutes, or until the eggs are done to your liking. (We suggest keeping some softness to have a runny yolk to dip into later.) You can also cover the pan with a lid to speed up the cooking of the eggs.
  5. Garnish with the chopped cilantro and parsley before serving with a side of warm, crusty gluten free bread to dip in! Optional: add in a side salad, and fresh avocado slices