Name: Baked Shakshuka Eggs
Yield: 1
Ingredients: 1 cup broccoli, roughly chopped into bite sizes; 1 large handful of fat sprouts, each sliced into 4 slivers; 1 tbsp ghee or butter; 2 cloves of garlic, finely chopped; 4 tsp ruby rose harissa paste; 2 eggs; salt and pepper to taste; a handful of crumbled feta cheese or a few tablespoons of yoghurt or labneh

CategoryMains

Baked Shakshuka Eggs

Yields1 Serving

Ingredients

1 cup broccoli, roughly chopped into bite sizes

1 large handful of fat sprouts, each sliced into 4 slivers

1 tbsp ghee or butter

2 cloves of garlic, finely chopped

4 tsp ruby rose harissa paste

2 eggs

salt and pepper to taste

Optional to serve -

a handful of crumbled feta cheese or a few tablespoons of yoghurt or labneh

Directions

Pop the ghee or butter and the garlic into a frying pan that you are happy to serve your dish in and sweat the garlic for two minutes.

Add your broccoli and a few tablespoons of water to cook. After a minute or so add in the sliced sprouts and cook for a further 3 minutes stirring regularly.

Stir in the red harissa paste to coat the veggies. Flatten out the almost cooked vegetables and make wells for where you want to put the eggs.

Crack the eggs in the wells you have made, pop a lid on and cook for a further 3-5 minutes depending on how runny you like your eggs.

Serve with salt and pepper to taste and the extra crumbled feta, yoghurt or labneh if you fancy.

We ate ours plain with an extra slosh of lemon juice and it was yummy.