This delicious low carb breakfast tuna Shakshuka is not only the perfect 'throw it all together' kind of recipe, but it's easy to make too.
Perfect as a relaxed Sunday breakfast or late lunch, this smokey tuna egg Shakshuka is a wonderful dish to start the day with and made with just a few simple ingredients.
What is Shakshuka?
Shakshuka has slowly become one of the most popular brunch dishes worldwide, and with its beautiful flavours it's really not hard to see why.
Shakshuka was originally brought to Israel and is traditionally made with vegetables, hard-boiled eggs, goat meat and fresh garlic and is famously enjoyed as a breakfast dish. This recipe, similar to the original, consists of like-to-like ingredients, but cooked a little differently with the addition of tuna.
How to make Shakshuka
Shakshuka is one of my favourite brunch recipes to make because it's a simple combination of simmering tomatoes, onions, garlic, spices and then gently finishing off with poached eggs on top. It truly is a perfect recipe for nourishing the body with.
I like to make my Shakshuka with tinned tomatoes for ease, diced onion, garlic, Springwater tuna, red pepper, chilli, thyme, parsley, paprika, cumin, black pepper and sea salt, organic eggs and feta cheese for extra taste.
To make your Shakshuka, you'll begin by frying your onions and red pepper for a few minutes before adding the garlic. Once the onions have become a light golden colour, you'll add the tomatoes, spices, salt and pepper and stir.
Once you've brought the mixture to a boil, reduce the heat and let it simmer for 5 minutes before pouring into an oven proof dish.
You'll then need to make room for 4 eggs and add them into the dish. Sprinkle with feta cheese and place in the oven to cook for 8-10 minutes.
Remove your Shakshuka from the heat, garnish and serve.
- 1x 400g chopped tomatoes, organic
- 1 tbsp extra virgin olive oil
- 4 large eggs, organic
- 1/2 white onion, diced
- 2 garlic cloves, crushed
- 1 red bell pepper, sliced
- 1/2 red chilli, sliced
- 1 tbsp paprika
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- Black pepper & salt, to taste
- 60g feta cheese, crumbled
- 1 can Springwater tuna, drained
Begin by preheating your oven to 190c.
Oil a pan and bring to medium heat. Add the onion, red bell pepper and chilli and heat until the onion starts to soften.
Add the garlic, herbs and seasoning and mix together for a minute.
Add the chopped tomatoes and bring to a slight boil before returning to a soft simmer. Cook for a further 5 minutes until the sauce starts to thicken. Stir in the tuna.
Pour the mixture into an oven proof dish and make room for the eggs by making 4 holes in the sauce. Carefully crack the eggs into their spaces one by one. Season with salt and pepper and sprinkle the feta on top of the mixture before placing in the middle of the oven to bake for 8 minutes (or until the egg whites are cooked). Be careful not to overcook to avoid solid yolks.
Once cooked, remove from the oven and leave for a few minutes before serving.