30 Minute Breakfast MEAL PREP | Shakshuka

eggs

🥗Healthier: tofu

💰Cheaper: eggs

Tofu is lower in cholesterol and can be a budget-friendly protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is nutritious, while vegetable oil is often cheaper.

Start by preparing the red onion: take off the tip, leave the root intact, make thin slices across, and then dice into small to medium-sized pieces.

Prepare the red bell pepper by slicing around the core to reduce seeds and pith, then slice into thin strips and dice into pieces the same size as the onion.

Crush 8 cloves of garlic with the side of a knife and give them a rough chop until fine.

Roughly chop the roots and stems of the coriander, and then chop the leaves for garnish at the end.

Place a saucepan of water over high heat to boil for poaching the eggs, and fill a bowl with ice water to shock the eggs after cooking.

Once the water is boiling, add 1.5 tbsp of white vinegar and create a vortex in the water before cracking in 10 whole eggs. Cook for 2 to 2.5 minutes for a soft yolk, then transfer the eggs to the ice water to stop cooking.

In a large high-rimmed pan or pot over medium-high heat, add some spray oil and then the diced onions and bell peppers with a pinch of salt. Sauté for 3 to 4 minutes until the onions are translucent.

Add the garlic and chopped coriander roots and stems to the pan, cooking for another minute to prevent the garlic from burning.

Stir in 3 tsp of ground cumin, 3 tsp of smoked paprika, and 1 tsp of dried chili flakes (if using), and cook for 1 minute to toast the spices.

Add 3 cans of diced or crushed tomatoes and 3/4 cup of chicken or vegetable stock to the pan, mixing well. Bring to a boil and season with salt and optional sugar and black pepper.

Reduce the heat to low, cover with a lid, and cook for 20 minutes to thicken the sauce. After 20 minutes, remove the lid, mix, and adjust seasoning if necessary.

Turn off the heat and stir in the coriander leaves, reserving some for garnish.

Portion the shakshuka sauce into five 750ml containers, adding 250 g of sauce per container. Top each with 2 poached eggs and 20-30 g of feta cheese. Finish with cracked black pepper and reserved coriander leaves.

Allow the containers to cool for 30 to 40 minutes before sealing. They can be stored in the fridge for 3 days or frozen for 3 months.

For reheating, use a microwave covered with paper towel or heat in a pan over medium-low heat, adding a splash of water or stock to rehydrate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary