Shakshuka is one of my favourite go- to quick & easy meals, suitable for breakfast, lunch or dinner! I always have most of these ingredients in my pantry/ fridge so this makes for a great effortless and delicious meal :) It's flavourful, nutrient packed and made in 1 saucepan in just 30 minutes!

Ingredients

• 1 Tsp olive oil

• 1/2 cup diced white onion or leek

• 1/2 red bell pepper, chopped

• 1 clove garlic, minced

• 1 tin diced tomatoes

• 3 Tbsp (60 g) tomato paste

• Sea salt to taste

• 2 tsp smoked paprika

• 1 tsp ground cumin

• 2 tsp chili powder

• 1/4 tsp ground cinnamon

• Pinch of each: cayenne pepper, cardamom and coriander

• 1 tin chickpeas, rinsed and drained (optional)

• 5 kalamata olives, pitted and halved (optional)

• 4 eggs

For serving (optional):

• Toasted Low GI bread, wholewheat pita or rye

• Fresh chopped parsley, coriander or chives

For a low FODMAP version:

• Replace the garlic with garlic infused olive oil

• Replace the onion by serving with chopped spring onion (only the greens) or chives

• Serve with baked butternut chunks (1/3 cup diced is a FODMAP friendly serving) or gluten free bread or quinoa

Instructions

1. Heat a large skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.

2. Add diced tomatoes, tomato paste, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper, cardamom, and coriander. Stir to combine.

3. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently.

4. Add chickpeas and olives. Stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavours to develop.

5. Halfway through cooking the chickpeas, crack 4 eggs over the sauce and recover with a lid for the remainder of about 10 minutes. Taste and adjust seasonings as needed.

6. Serve as is or with toasted bread or pita. Garnish with cilantro or parsley for extra flavour if desired.

Enjoy! xxx

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