Shakshuka Using Leftover Vegetables
The smoky heat of a shakshuka brings wonderful flavour to leftover vegetables. Here, I used chestnuts, crunchy red cabbage, peas and leeks, but this is so versatile, I encourage you to experiment and use what you have to hand.
Trying to include a rainbow of coloured vegetables in our diets will help maximise our intake of healthy polyphenols (compounds that are found naturally in plants giving them their vibrant colour). These have been shown to have many beneficial effects once metabolised in our body. If you are cooking for a crowd, you could 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
STEP BY STEP
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.
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