shakshuka, serves 2 df, gf
1 tbsp olive oil
80g onion, thinly sliced
2 garlic cloves, finely chopped
60g celery, chopped
1 tsp cumin powder
1 tsp paprika
1 teaspoon turmeric
2 x 400g tins tomatoes
60 g kale
1 small bunch fresh parsley, roughly chopped
4 free-range, organic eggs
method
heat the olive oil in a large frying pan and add the onions and garlic
cook on medium heat until just softened
add the celery, cumin, turmeric, paprika and stir
add the tomatoes with a splash of water and simmer for 20 minutes, uncovered, until reduced a little
add another splash of water if necessary
when the sauce is reduced, stir in the herbs then add the kale and simmer for another 5 minutes.
make 4 small wells in the sauce, and break the eggs into the wells
cook for 10 minutes until the whites are just set and the yolks are still runny (cook for 2-3 minutes extra if you prefer hard egg yolk)
serve immediately from the pan
recipe from The Sirt Food Diet book