You should know by now that I’m on the sweeter side of life. As in, almost 3 out of 4 of my meals a day are sweet-based. The sole reason there’s a savoury dish involved, is because I think I read somewhere that too much sugar, of any kind, is not that good for you. And protein doesn’t come in a sweet form, and I gotta have that.
I’m surprised my first savoury blog post is being published so early, but this simple Mediterranean dish is too divine not to share. Shakshuka is a classic dish made with diced tomatoes and eggs, some people like to add some vegetables or leaves like spinach. I chose to keep it very simple with few ingredients. This means you can whip this up for beautiful lunch or dinner in no time. You probably have all the ingredients to make this in your kitchen right now.
It’s also super practical because you cook everything and serve it in just one pan. If you’re feeling extra folky, forget the cutlery and just dig right in with so pita bread! Shakshuka has such a messy charm to it.
Makes: 2-4 servings
You will need:
- 1 1/2 cans crushed tomatoes (600 grams)
- 4 eggs
- a bunch of parsley
- 1 onion
- 1 tablespoon olive oil
- s&p to taste
Preheat your oven to 180°c.
Grab a large pan and place it on medium heat on the stove and add a tablespoon of olive oil.
Dice your onion into small pieces and place them in the pan. Stir for around 5 minutes until the onions start to get some colour.
Add your crushes tomatoes and some salt and pepper, depending on your taste. Keep stirring and add the parsley leaves.
After you’ve incorporated everything very well crack your eggs directly on top of the tomato sauce. Season with a little more s&p.
Finally, place the pan in the oven for around 30mins, depending on how runny you want the eggs to be.
Serve with fresh parsley,some rustic bread or pita and enjoy!