Shakshuka Using Leftover Vegetables

Shakshuka

Recipe taken from Healthy Christmas Leftovers

The smoky heat of a shakshuka works wonderfully with leftover vegetables thrown into the sauce. Here (given the festive time of year), I used leftover chestnuts, crunchy red cabbage, peas and leeks, but do experiment and use what you have to hand. If you are cooking for a crowd, you could always double the recipe or add more eggs to the mix.

Serves 2-3

  • 1 tbsp light olive oil
  • 1 onion, diced
  • 3 clove garlic, sliced
  • ½ tsp smoked paprika
  • ½ tsp chilli flakes
  • ½ tsp ground cumin
  • 1 tin of cherry tomatoes
  • 3 eggs – ideally organic
  • a handful of coriander – chopped

Plus, a few handfuls of cooked vegetables, I used:

  • chestnuts, roughly chopped
  • peas
  • leeks
  • red cabbage

Step-by-Step

  1. In a frying pan, sauté the onions and garlic in a little olive oil for 5 minutes, then add the paprika, chilli and cumin for 30 seconds before adding the tomatoes and left over vegetables.
  2. Bring to the boil and simmer for 6-8 minutes. Using a spoon, make three ‘nests’ in the mixture, and crack an egg into each one.
  3. Cover the pan (use a larger pan or baking sheet if you don’t have a lid) and cook gently for a further 8 minutes, or until the eggs are set to your liking.
  4. Sprinkle with coriander and some more chilli flakes if you like before serving.

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