Shakshuka

The variation I like to make has a Mediterranean twist. As it is a dish based around leftovers you will need to have stew made up and set aside as well as brown rice kept cool in the fridge.

Ingredients (serves 2):

Large glass jar of white beans

Glass jar of passata

2 teaspoons of smoked paprika

1 teaspoon of paprika & oregano

2 cloves of garlic

1 red onion, finely chopped

1 red & 1 yellow pepper, roughly chopped

1 tablespoon of olive oil

1 teaspoon of vegetable bouillon powder

2 eggs

2 cups of brown basmati rice

Fresh basil, red chilli & mozzarella

Method: Gently cook the garlic and onion until translucent, flowed by the peppers. Add the smoked paprika, powder stock & beans (rinsed first). Next add 3/4 of the passata and let simmer for 20 minutes. Enjoy with brown rice and then either keep a batch of stew & rice in the fridge for a couple of days for your shakshouka or put stew in batches in the freezer and make up more rice. NB: it is be beneficial to use pre cooked cooled rice because it has a higher resistant starch content, better for glycemic load and a natural probiotic for the microbiome.

To make this a filling breakfast, brunch or relaxed supper just add the stew to a fry pan with deep sides, heat & add little holes with a dot of butter in which to crack eggs. Cook through, season well & serve with basil, chopped chilli and torn buffalo mozzarella.