Michelle Bridges' shakshuka. Photo: Armelle Habib
QUICK & CLEAN: HEALTHY FOOD WITH MICHELLE
Shakshuka
This is a great, hearty breakfast meal, particularly if you have a few ripe tomatoes lying around. Cook and serve this dish in a small cast-iron skillet to avoid making a mess.
4 large ripe tomatoes or 410g can chopped tomatoes
1 tbsp olive oil
¼ brown onion, diced
1 small jalapeño chilli, sliced
½ small green capsicum
1 tsp paprika
1 tsp ground cumin
salt and pepper, to taste
2 free-range eggs
1 tbsp flat-leaf parsley, finely chopped
If using fresh tomatoes, blanch them for 3 minutes, then peel, seed and chop them, and set aside. Over a medium flame, heat oil in skillet, add onion and cook until transparent. Add chilli and green capsicum, and cook for 4 minutes. Add tomatoes, paprika and cumin, and cook for 5 minutes, allowing mixture to reduce. Add salt and pepper to taste. Make 2 small depressions in mixture and crack eggs into them. Cover and cook until eggs are done. Sprinkle over parsley and serve in skillet.
SERVES 2
Food preparation and styling by Vicki Valsamis. Props and surfaces from theestablishmentstudios.com.au.
From: Sunday Life
