This is the perfect warming brunch for a chilly winter's morning. There's so many ways to make the dishes you know and love a little more gut friendly. Here, we've added two of our absolute favourite ferments - sauerkraut and kefir - which marry perfectly with the rich, spicy tomato sauce of shakshuka - enjoy!
INGREDIENTS
Serves 2
- 1 tbsp olive oil
- 1 onion, diced
- 2 red peppers, de-seeded & sliced
- 2 garlic cloves, grated/finely chopped
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp chilli flakes
- 1 tbsp tomato purée
- 1 x 400g tinned chopped tomatoes
- 1 small bunch fresh parsley, roughly chopped
- 4 free-range organic eggs
- 40g feta, crumbled to serve
- 2 tbsp Kefir to serve
- 2 generous handfuls of mixed greens to serve, rocket & spinach work well
- 2 tbsp Original Caraway Sauerkraut to serve
- 2 slices good quality sourdough
METHOD
1. Heat the Olive oil in a pan and add the diced onion
2. When the onion is beginning to turn translucent add the peppers and garlic to the pan and cook for a further 3-5 minutes. You want the peppers to be beginning to soften, but still retaining some bite
3. Next add the cumin, coriander and chilli flakes to the pan and heat until fragrant
4. Now add the chopped tomatoes and tomato puree to the pan and stir until well mixed
5. Simmer the sauce for about 10 minutes until its beginning to reduce a little (if its looking too dry then add a small splash of water)
6. Stir through half of the chopped parsley
7. Make 4 small wells in the sauce and place an egg in each well. Handy hint: crack the eggs into a small ramekin instead of directly into the sauce, which makes pouring them into the wells much easier
8. Continue to heat until the whites have cooked through and gone opaque and the yolks are runny
9. Remove from the heat, drizzle with kefir, crumble over the feta, and finally dress with greens, sauerkraut and remaining parsley
10. Enjoy with some toasted, crusty sourdough - delicious!