Healthy food with Michelle: shakshuka eggs

Michelle Bridges' shakshuka.

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

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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