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Home > Recipes > Wakey Wakey Eggy Shakshouka recipe

Wakey Wakey Eggy Shakshouka recipe

Wakey Wakey Eggy Shakshouka recipe

Rise + shine, it's time for SHAHSHOUKA! A scrummy eggy brunch or breakfast perfect for the whole family (12 months+) in a tomato-y + veggie sauce with chickpeas. Yum!

Serves
4
Prep
5 min
Cook
20 min
For the whole family
Vegetarian Vegetarian
Soya free Soya free
Nut free Nut free
Gluten free Gluten free
Dairy free Dairy free

Ingredients

Method

  • 2x tins tomatoes
  • 2x peppers
  • 1 onion (approx. 200g)
  • 2 garlic cloves- minced
  • 3 x tsps smoked paprika or sweet paprik
  • 2x tsps oregano
  • 1x tsp cumin
  • 1 tbsOlive oil
  • 4-6 eggs
  • Coriander for topping- optional

Ingredients

Method

  1. Dice onion and peppers into small cubes.
  2. Heat 1 tbs olive oil in a large frying pan or wok
  3. Fry the onions and peppers until soft with the garlic
  4. Add the smoked paprika, cumin and oregano. Cook for 1 minute.
  5. Add chickpeas- with their water and 2 tins of tomatoes.
  6. Cook for 15 minutes until the sauce starts to reduce and thicken.
  7. Make a little dip in the sauce for each egg you are cooking.
  8. Place each raw egg into a dip. (Its easier to do this one at a time)
  9. Cover the pan with a lid- cook eggs for approx 5 minutes- longer if you want the eggs less runny.
  10. Sprinkle some chopped coriander or parsley over the top before serving- optional

Fun for little ones

Little ones will love to dip toast fingers into their runny eggs!

Top tips!

suitable from 12 month Crack eggs individually into a little dish before putting them into the sauce. (so as not to get shell in the shakshouka)

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