Living away from home has its perks, no one is denying that but I do miss cooking food for those back home. I hope that this recipe brings you as much happiness as it does to me. May your Sunday morning be filled with delicious sheets, warm coffee, calming music and Shakshuka Eggs.
Today, I send out proofs of love to my favourites.. Georgie, Tori, Mum, Dad, Jen, Rob, Clinton, Grace, Han, Hol, Em, Lis, Lem, Gab, Sues, Lecca, Linds, Lauren, Deanie, Stephanie, Jimmy. Wherever you are or wherever I am, I look forward to the day I can share my food with you this for you. And my Husband, sitting next to me right now checking the news on his phone, (probably wishing there was pork in this) being perfect.
Kale & Bean Shakshuka Eggs
1 brown onion, sliced
4 garlic cloves, crushed
2 red chillies, finely chopped
1 red capsicum, diced
2tsp smoked paprika
2tsp tomato paste
1 can of chopped tomatoes
1/2tsp caster sugar
1 can of kidney beans, drained and rinsed
2 handfuls of finely chopped kale – baby or frozen spinach will also work
4 eggs – or however many you can fit in the pan/want!
Feta to sprinkle
Handful of chopped parsley and cracked pepper to serve
Heat a glug of olive oil in a medium sized non stick pan and add the onion, garlic and chilli. After 5-10 minutes or when the onion is soft and translucent stir through the capsicum, cumin, paprika and tomato paste.
Once you can start to smell the spices pour in the can of tomatoes then fill the can up half way with water and add along with the salt and sugar. Bring the the boil, add the kidney beans and kale then reduce to a simmer. Cook for 10 minutes over a low heat.
In the meantime, turn your oven on to 180. If your pan isn’t oven proof, transfer the mixture to a different pan or oven dish. Crack over the eggs, sprinkle with feta and pepper and bake for 10 minutes.
Each oven will differ though and it depends how you want your eggs so keep an eye on it 😉