Shakshuka: a CardioKit recipe

...the increasingly popular North African dish

Serves 2 for lunch or 4 for breakfast

This originally appeared on our instagram feed a few weeks ago and we thought it would be great for our supporters to get the chance to cook it too.

Shakshuka has its origins in North Africa (although it’s popular all over the Middle East) and is now  a staple brunch dish in trendy cafes and foodie hot spots. A tomato based dish, it also boasts bell peppers, which are an excellent source of Vitamin A, Vitamin C and dietary fibre. The dish is topped off with eggs and, in the Cardiologist’s Kitchen, we like to garnish it with a parsley and avocado paste to give you the excellent nutrients that both of these ingredients provide (potassium, magnesium, iron, Vitamin B-6 and the all important healthy fats). We’ve also introduced spinach as a great source of iron, Vitamin A and C, potassium and magnesium.

It’s delicious on its own but is usually served with a couple of slices of bread. If you’re tempted by the bread then try to stick to wholegrain versions which are high in fibre.

3tbsp, rapeseed oil

1 red onion, finely diced

2 red peppers, diced

3 garlic cloves, crushed or finely chopped

1 ½ tsp sweet paprika

¼ tsp cayenne

½ tsp cumin

2x 400g tin tomatoes

salt and pepper

125g spinach (a small bag)

4 eggs

small bunch parsley, very finely chopped

avocado

  1. Heat the rapeseed oil in a large frying pan (one you have a lid for) and add the onion and red peppers. Fry over a gentle heat until softened; this should take about 10 minutes.
  2. Scatter in the garlic, fry for a few minutes and then stir through the paprika, cumin and cayenne. Fry for a minute.
  3. Pour in the tinned tomatoes, stir well, cover and cook on a gentle simmer for 10 minutes, stirring occasionally. If it starts to get too dry, pour a little water in
  4. Season well, add the spinach and stir through. Cook with the lid off for 5 minutes until the spinach has wilted. Again, if it starts to look dry you can add some water but not too much as you don’t want a soupy texture
  5. Make some space in the shakshuka for the eggs to sit and crack them in to the tomato mixture (you can crack them in to a glass first if that makes it easier)
  6. Meanwhile, blend the avocado and parsley together to form a puree. You can do this in a pestle and mortar, on a chopping board (though it will be coarser) or most easily in a food processor
  7. Check the eggs and remove the shakshuka from the heat once you have your desired runniness of yolk
  8. Spoon the avocado puree over the tomato and egg mixture and serve. It’s most impressive when you take it to the table and serve it direct from the pan.
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