THE BEST BREAKFAST/BRUNCH RECIPE | SHAKSHUKA TOMATO & PEPPER EGGS RECIPE | INTHEKITCHENWITHELISA

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.

Slice the onions and start cooking them in a medium pan with some olive oil on medium heat until they have some color.

Cube the red peppers and the tomatoes.

Once the onion has some color, add the red pepper and continue cooking on medium heat for about 5 minutes.

Add the tomatoes and cook covered for about 10 minutes until the red pepper and tomatoes have started to soften.

Season with salt and pepper, add the tomato paste, dry garlic, paprika, and tandoori masala, and mix well.

Cover again and cook for another 5 minutes.

Divide the pepper and tomato mix between two medium oven-proof ramekins and make a small well in the middle of each.

Break an egg into the well in each ramekin.

Bake the shakshuka in a preheated oven at 200°C for about 10 minutes, keeping an eye on them to achieve your desired egg doneness.

While the shakshuka is baking, make the garlic and herb yogurt dip by pressing the garlic and mixing it with yogurt and herbs in a small bowl, seasoning with salt.

Allow the shakshuka to cool for about 5-10 minutes after removing from the oven.

Serve the warm shakshuka with the garlic and herb yogurt dip and some soft white bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary