Dairy-free breakfast recipe for 2 people, takes only 20 mins; recipe has olive oil, red onion, red chilli, garlic clove, coriander, cherry tomato, caster sugar and egg.
Shakshuka
Course: Dairy-free breakfast
Servings
2
servings
Prep time
5 mins
Ingredients
- Coriander: small bunch coriander, stalks and leaves chopped separately
- Garlic Clove: 1 garlic clove, sliced
- Red Chilli: 1 red chilli, deseeded and finely chopped
- Cherry Tomato: 2 400g cans cherry tomatoes
- Olive Oil: 1 tbsp olive oil
- Red Onion: 2 red onions, chopped
- Egg: 4 eggs
- Caster Sugar: 1 tsp caster sugar
Directions
- Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
- Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
