This dish is great for a weekend brunch or a quick and easy weeknight dinner.
We have used biodynamic organic eggs in this shakshuka recipe however you can substitute with tofu for a vegan alternative or halloumi for an egg-free option.
We recommend serving with toasted sourdough bread, fresh herbs, chilli, a sprinkle of cumin and parmesan cheese.
1 tbsp olive oil
1 red onion, finely chopped
2 small capsicums, chopped
2 small zucchinis, chopped
1 small red chilli, finely chopped
400 grams fresh or tinned organic tomatoes
1/3 cup filtered water
1 pinch turmeric
1 tsp cumin
1 tsp paprika
Pinch Himalayan salt and pepper
2-3 organic eggs
Basil leaves and micro herbs, to garnish
- Sauté onion in olive oil over low-medium heat for a few minutes.
- Add in remaining chopped vegetables, tomatoes, water and spices, lower heat and simmer for approx. 30 minutes, stirring occasionally.
- Add eggs, cover and leave to cook for 5-10 minutes depending on how well-cooked you like your eggs.
- Top with basil and/or micro herbs, and season with your choice of spices, Himalayan salt and pepper.