When it comes to breakfast foods, eggs are one of the power houses of the protein world. However, if you're anything like me, one dodgy egg can put you off the things for weeks. I've been struggling with what to have for breakie for a while now, until I saw my brother constructing a monster shakshouka over Snapchat.
I was inspired to put my own spin on it (and reduce the portion size), and let me tell you, the result was awesome. Plus, it only took about 15 minutes to throw together!
TIME: 15 minutes
SERVES: 1
INGREDIENTS:
1 tsp olive oil
1/2 red onion diced
1 clove of garlic crushed
1/3 red capsicum diced
1 stem of kale finely chopped
1/2 cup tomato passata sauce
1 egg
1/4 tsp paprika
salt and pepper to taste
rye bread for toasting
METHOD:
Pre-heat the oven and grill to 180*C
On a medium heat, sauté the olive oil, onion, garlic, capsicum and kale to soften
Stir through the passata sauce and season with salt and pepper
Transfer into an oven proof dish, making a small well in the middle to crack the egg in to, season the egg with salt and pepper, and paprika
Bake/grill for roughly 10 minutes (or until the egg white has cooked but the yolk is still a little runny)
Serve with toasted rye and enjoy!
Feel free to add cheese on top, I sprinkled mine with a little feta.
I guarantee this will satisfy you and fuel you for the whole morning!
V x
