This Beetroot Shakshuka recipe is the perfect vegetarian option for breakfast or brunch!
1 x 500g pack Cooked Beetroot
4 large Eggs
1 Pointed Red Pepper
4 Spring Onions
2 large Vine Tomatoes
1 x 500g carton Passata
3 cloves Garlic
1 heaped tsp Paprika
1 flat tsp Chilli Powder
50ml Olive Oil
Sea Salt and Black Pepper
Natural Yogurt and grated Cheddar Cheese to serve
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Trim and wipe the spring onions and slice thinly.
Peel and mince the garlic.
Chop the tomatoes into small chunks. Cut the pepper in half lengthways, remove any white pith and seeds and slice thinly.
Drain the beetroot and chop into medium size chunks.
In a large frying pan or wok, sauté the sliced spring onions in the olive oil for a couple of minutes.
Add the minced garlic and cook for another minute, then add the passata, chopped tomatoes, peppers, beetroot, paprika, chilli powder, seasoning and warm through.
Transfer to 4 individual small ovenproof dishes or one large dish. Make 4 wells in the mix and crack an egg into each. Bake in the oven for 7-10 minutes, until the egg has set.
Serve alongside some yogurt and cheese. Great served with some baked ciabatta bread.
