A recipe that is perfect for breakfast, lunch and dinner? Shukshuka it is! You can always adjust the vegetables and the amount of eggs to what you need or what you have in your fridge. Easy, fast, nutritious and filling. What else do you want?!
Do you want more recipes like this? Then follow coach & orthomolecular dietician Bodile via instagram @foodstuff.bo!
Ingredients for two people:
- 1 tsp olive oil
- 1 onion
- 3 cloves of garlic
- 1 tin of diced tomatoes
- 1 can of tomato paste
- dash of balsamic vinegar
- 1 can of anchovies
- 1 aubergine
- 3 small or 2 large sweet potatoes
- pinch of turmeric, cumin, cayenne and thyme
- 2-4 eggs (depending on your appetite)
- 1/2 spring onion
- 1/3rd block of feta
Chop the onion and squeeze the garlic. Fry both in the oil. Add the tomato cubes and tomato puree to this. Simmer briefly.
Cut the anchovies into small pieces. Add this, along with the herbs, to the tomato paste. Also add a dash of balsamic vinegar to make the tomato sauce a bit sweeter. Cut the aubergine and potatoes into slices. And add to the tomato mixture. Let it cook for ± 20 min.
Once cooked, make 2-4 small holes in the tomato mixture. You break open an egg in every hole. Let the eggs solidify. Meanwhile, cut the spring onion into small pieces and crumble the feta. When the eggs are ready, remove the pan from the heat and finish the dish with spring onion and feta. Also delicious with some bread for dipping or some extra parsley or sunflower seeds on top.
Tip: do you have something left? Delicious for breakfast the day after!