Wakey Wakey Eggy Shakshouka Recipe

Wakey Wakey Eggy Shakshouka Recipe

Prep: 5 mins
Cook: 20 mins
Serves 4

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

Eggy shakshouka toddler recipe
Earths best organic tomato sliced top
Earths best organic tomato
2 cans tomatoes
2 peppers
1 onion
2 garlic cloves, minced
3 x tsps smoked paprika or sweet paprika
2 x tsps oregano
1 x tsp cumin
1 tbsp olive oil
4-6 eggs
Coriander for topping (optional)
Chopped parsley for topping (optional)
1 can chickpeas
  • 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 (it's easier to do this one at a time).
  • 9
    Cover the pan with a lid and 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).
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