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.
- 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
- red cabbage
- 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.
- 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.
- 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.
- Sprinkle with coriander and some more chilli flakes if you like before serving.