Recipe

Smokey shakshuka

Savoury breakfasts don't get much better than this! Gooey eggs, zesty tomatoes and delicious spices - a tasty AND healthy start to your morning! This recipe is suitable for diabetics.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 2
  • Print
    Print

Ingredients

Smokey shakshuka
  • 1/2 teaspoon loosely packed saffron
  • 1/2 cup (125ml) water
  • 1/2 teaspoon cumin seeds
  • 3 teaspoon rice bran oil
  • 1 small brown onion (80g), sliced thinly
  • 2 clove garlic, crushed
  • 1 small red capsicum (150g), sliced thinly
  • 100 gram extra lean minced (ground) beef
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley
  • 5 medium vine-ripened tomatoes (750g), chopped coarsely
  • 1/2 chipotle chilli in adobo sauce, chopped finely
  • 1/2 teaspoon smoked paprika
  • 100 gram baby spinach leaves
  • 1 wholemeal pitta (85g), torn crossways
  • 2 small eggs

Method

Smokey shakshuka
  • 1
    Combine saffron and the water in a small jug.
  • 2
    Toast cumin seeds in a large deep dry frying pan over medium heat for 1 minute or until fragrant, remove from pan.
  • 3
    Heat 2 teaspoons of the oil in same pan; cook onion, garlic, capsicum and beef, stirring, for 5 minutes or until beef is browned and vegetables are tender.
  • 4
    Add saffron mixture, cumin, parsley, tomato, chilli and paprika to pan; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 10 minutes or until mixture has thickened slightly. (If the mixture sticks to the pan while cooking, add 1 tablespoon of water to the pan to help stop the ingredients sticking.) Stir through half the spinach. Season with pepper to taste.
  • 5
    Meanwhile, heat a grill pan (or grill or barbecue) over medium heat. Rub pitta with remaining oil on both sides; cook for 1 minute each side or until charred. Remove from pan; cover to keep warm.
  • 6
    Make two indents in the hot tomato mixture with the back of a spoon. Break 1 egg into a cup, slide into indent. Repeat with remaining egg. Reduce heat to low; cook, covered, for 4 minutes or until egg whites are set.
  • 7
    Top with remaining spinach, serve with pitta.

Notes

Chipotle chilli with adobo sauce can be found in most good grocers and delicatessens. You can up the chilli for a little more heat or you can substitute chipotle chilli with 1 fresh long red chilli or ½ teaspoon dried chilli flakes if you prefer. Prepare the recipe the day before up to the end of step 4, if you like; just before serving, reheat and continue from step 5.

More From Women's Weekly Food