GREEK OLIVE & HERB SHAKSHUKA
A Greek-inspired take on the beloved brunch dish, this shakshuka uses boiled eggs to ensure idiot-proof jammy yolks each time. Go hard on the olives for a good hit of vitamin E – responsible for keeping your skin and eyes on top form -
330 CALS | 9G CARBS | 20G PROTEIN | 20G FAT | SERVES 4 | VEGETARIAN (WITH VEGAN OPTIONS) -
INGREDIENTS
Glug of olive oil • 1 red onion, finely chopped •2
garlic cloves, thinly sliced
• 1 tsp coriander seeds, bashed • 1 tsp paprika or
chilli powder • 2 tins of
chopped tomatoes • 100g
Kalamata olives, pitted and halved • 1 tbsp dried oregano • 1 tsp red wine vinegar or cider vinegar
• 6 organic eggs or 200g block of smoked tofu, sliced • 75g feta or vegan feta-style cheese (optional)
• small bunch of dill, mint or parsley, or a mixture of all three, chopped
To serve: 4 slices of warm bread or flatbreads METHOD
1 | Heat a little olive oil in a large frying pan, add the onion and cook for 10 mins, until soft, then add the garlic and cook for another 2 mins, until the edges begin to brown. Next, add the coriander seeds and toast for 1 min with the onion mixture.
2 | Add the paprika or chilli powder and cook for a few secs before adding the tomatoes, half the olives, the oregano, vinegar and a good pinch of salt and pepper. Half-fill one of the tomato tins with water and chuck that in, too. Simmer over a medium heat and leave the sauce to reduce for about 10 mins.
3 | While it’s cooking, prep your eggs or tofu. For the eggs, boil them in salted water for 5 mins. Drain, run under cold water, then slightly crack the shells against a hard surface and leave them to cool in the cold water, before peeling and cutting in half. If you’re using tofu, fry the slices in a little oil until crisp on both sides, then set aside.
4 | Once the tomato sauce has reduced and thickened, taste and add more salt, pepper and vinegar, if needed. Nestle the tofu or boiled eggs in the sauce, cover the pan and leave for 1 to 2 mins to warm through.
5| Finally, crumble over the feta, if using, and sprinkle over the remaining olives and chopped herbs. Serve with warm bread or flatbreads, if you like.