Red Pepper Shakshuka

With more people working from home, making breakfast doesn’t always have to be a rush-out-the-door, smooth to-go, situation. This delicious Mediterranean red pepper shakshuka takes less than 30 minutes to make on the stove, is full of flavour, and is a great way to switch up your usual breakfast.

INGREDIENTS:

• 1 red bell pepper

• 1 cup tomato sauce

• 2 handfuls baby spinach

• 4 large eggs

• 1 tsp thyme

• 1 tsp oregano

• 1 tsp garlic powder

• 30g feta cheese, crumbled (can sub goat cheese as well)

• 1 handful fresh basil

• Olive oil (to cook + drizzle before serving)

• Salt and pepper to taste

• Optional: toasted sourdough slices to serve

DIRECTIONS:

1. Chop bell pepper into small chunks and chiffonade basil. Set aside.

2. Heat a large pan over medium, add olive oil. Sauté bell peppers for ~5 minutes.

3. Add baby spinach to the pan, sautéing for about 1 minute until slightly wilted.

4. Add tomato sauce, thyme, oregano, garlic powder and salt (adjust for taste). Cook for ~3 minutes stirring regularly.

5. Make space in the sauce mixture to crack the eggs into. Next, sprinkle with crumbled feta cheese and cover pan with a lid.

6. Let cook until egg whites are done (a couple minutes), making sure not to overcook (you want the yolks to still be soft).

7. Remove pan from heat and sprinkle with fresh basil, cracked pepper and a drizzle of olive oil. Enjoy hot and serve with a side of freshly toasted sourdough.

Makes 2 servings

Nutrition:

Cals: 324 calories
Protein: 18g
Carbs: 18g
Fat: 21g

*For extra protein, add in some deli meat, bacon or more egg whites.