Shashuka from the Middle Eastern heavens

Warm, satisfying shashuka hits the spot everytime. Provides prebiotic fibres from onion, garlic and cannelloni beans with the creaminess from Goat's cheese and freshness and vitality from coriander and parsley Can use pasta sauce or tinned tomato with tomato sachets, though I wanted to see how the pasta sauce will turn out. Pretty nice as it has herbs in there already.

Serves approx 2 hungry people

Ingredients 6 organic eggs Bolognese pasta sauce OR 1 tinned diced tomato + 2 sachets salt reduced tomato paste 1 tinned cannelloni beans, rinsed, soaked and rinsed again 1 small brown onion, diced (or chives if love FODMAP) 1 Tbsp minced garlic (or garlic infused olive oil if low FODMAP) 1 Tbsp cumin 1 Tbsp paprika Salt to taste Goat's cheese cubes, 1-2 per person Fresh coriander, chopped to serve Fresh parsley, chopped to serve 2-3 Toasted bread with butter to serve Method 1. On medium high heat, in cast iron pan or regular pan, heat olive oil and brown onion for 5 minutes

2. Stir in cannelloni beans and add garlic, cumin, paprika and salt

3. Add bolognese pasta sauce OR tinned diced tomato and tomato sachets 4. Make holes in the sauce and carefully crack eggs into them

5. Increase heat to high and cover with lid for 5 minutes or until eggs are cooked your way!

6. Whilst lid is on, prepare your toast and butter with good quality butter (no margarine here guys) 7. Turn shashuka off the heat, garnish generously with coriander and parsley and 1-2 Goat's cheese cubes.

8. Carefully place pan on metal cooling rack, and serve with buttered toast Low FODMAP version Replace onion with chives, replace garlic with garlic infused olive oil and beans for sweet potato Enjoy!

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