Name: Shakshouka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 1 1/2 tsps of Olive Oil; 1/2 medium Onion, peeled and dices.; 1 Garlic Clove; 1 medium Red Pepper, chopped.; 1 400g tin of chopped Tomatoes; 1 tbsp of Tomato Puree (you can also use Harissa Paste); 1/2 tsp of Smoked Paprika; 1/2 tsp of Chilli Powder; 1/2 tsp of ground Cumin; 1 pinch of Cayenne Pepper; 2 decanted capsules of Spice; 1 large scoop of Collagen powder; 2 organic Eggs; Salt and Pepper; 1 tbsp of fresh Parsley or Coriander

1 min read

Shakshouka

Another gut friendly, anti-inflammatory egg recipe that will provide you with a protein punch and keep you satiated. Yum!

Ingredients:

1 1/2 tsps of Olive Oil
1/2 medium Onion, peeled and dices.
1 Garlic Clove
1 medium Red Pepper, chopped.
1 400g tin of chopped Tomatoes
1 tbsp of Tomato Puree (you can also use Harissa Paste)
1/2 tsp of Smoked Paprika
1/2 tsp of Chilli Powder
1/2 tsp of ground Cumin
1 pinch of Cayenne Pepper
2 decanted capsules of Spice
1 large scoop of Collagen powder
2 organic Eggs
Salt and Pepper
1 tbsp of fresh Parsley or Coriander

Products needed:

Spice – Curcumin and Turmeric Dietary Supplement

Instructions:

1. Heat your olive oil in a medium sized frying pan
2. Add your onion and sauté for a few minutes until it starts to soften. Add in your garlic, peppers and cook for a further 5-7 minutes until your veggies start to soften.
3. Stir in your tomatoes and puree, along with your spices and the Spice powder from 2 capsules. Simmer for a further 5-7 minutes until your sauce starts to reduce.
4. Season your sauce and crack the eggs directly over your sauce. Cover and cook for 10 minutes, or until the egg whites are firm, the yolks are still runny and the sauce has reduced slightly.
5. Garnish your Shakshouka with freshly chopped parley.