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Warming Shakshuka Recipe

shakshuka
 
{serves 4 -6}

ingredients

6 large eggs
500ml pasta tomato sauce (jarred)
50g curly kale, stems removed
1 large onion, sliced thinly
125g shiitake mushrooms, thinly sliced, stems removed
4 tbsp sunflower or coconut oil (odorless)
sea salt and white pepper
garlic granules
garnish
cracked black pepper

Preparation time – 30 mins, cooking time – 31 to 33 mins

Heat the coconut oil in a large frying pan, and sauté the thinly sliced onions for 5 minutes until soft and translucent.
Add the sliced shiitake mushrooms, cook for 2 minutes and at this point you should notice the mushrooms soaking up the oil. Season well with sea salt, white pepper and garlic granules and cook for further 3 minutes.
Add the curly kale and cook for 5 minutes, continuously stirring.
Pour in the tomato sauce and cook for 10 minutes on a low heat to reduce the sauce.
Remove from the heat, crack the egg into a wine glass, then make a little well in the sauce and pour in the whole egg, repeat with each egg.
Place the frying pan back on the heat and cook covered for 6-8 minutes until the egg is set.
Then serve straight from the pan with a sprinkle of black pepper.
garnish
cracked black pepper

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