PocketAthleteJoin the waitlistShakshuka
- Calories
- 687
- Protein
- 34g
- Carbs
- 71g
- Fat
- 29g
Breakfast · about 20 minutes · one serving
What you need
- ·3 free range eggss
- ·250g passata
- ·150g mixed peppers
- ·80g onions
- ·6g ground spices (cumin, paprika, turmeric)
- ·8g garlic
- ·80g wholemeal bread
- ·10g olive oil
Method
- 1Soften the sliced onion and peppers in the oil for 8 minutes — properly soft, not just hot, or the sauce stays sharp.
- 2Garlic and spices in for a minute, until you can smell the cumin.
- 3Pour in the passata, season, and simmer 5 minutes until it thickens enough to hold a dent.
- 4Make three wells with a spoon and crack an egg into each.
- 5Lid on, lowest heat, 5-6 minutes — whites set, yolks still loose.
- 6Bread on the side for the yolk. That is the whole point of it.
Doubles happily and the sauce keeps three days. Reheat, then add fresh eggs.
Worth knowing: Doubles happily and the sauce keeps three days. Reheat, then add fresh eggs.
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