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Shakshuka

Name: Shakshuka
Yield: 1 serving
Ingredients: 2 tbsp Olive oil; 3 Peppers; 1 White onion; 1 Red onion; 8 Garlic cloves; 6-8 Vine tomatoes; 1 tsp Garlic granules; 1 tsp Chilli flakes; 1 tsp Mixed herbs; 1/2 tsp Cumin; 1 tsp Ginger pureee; 2 x 400g Tinned tomatoes; 1 tin Chickpeas; 1 bag Spinach; 8-10 Eggs; Cheese of choice; Salt; Pepper

I got to take my grandparents and wee sister away for a few days and rustled up a tasty breakfast for them. Not their typical breakfast but it was a real winner with the cold weather. It's bursting with a rich tomato flavour and packed full of the good stuff. It's perfect to dip a wee crusty loaf in and I made some potato cakes from leftover spuds and veg which went down a treat. This one's ideal for a weekend treat and gets all the family around the table to slow down and enjoy each others company!

Shakshuka

I got to take my grandparents and wee sister away for a few days and rustled up a tasty breakfast for them. Not their typical breakfast but it was a real winner with the cold weather. It's bursting with a rich tomato flavour and packed full of the good stuff. It's perfect to dip a wee crusty loaf in and I made some potato cakes from leftover spuds and veg which went down a treat. This one's ideal for a weekend treat and gets all the family around the table to slow down and enjoy each others company!

Ingredients

Method

Turn cooking mode on

Step 1

Add your oil to a large pan over a medium heat, along with your peppers and onions. Sauté these down for about 5 minutes to soften. Fire your garlic in and cook this off for a further few minutes to release the flavour.

For

1

M

I

2

tbsp

Olive oil

3

Peppers, preferably mixed colours, sliced into long slices

1

White onion, large, thinly sliced