This one is an dish invented by a fellow Ripon SW member, Natalie Rogers. I have varied it a little bit because of what I had in but it proved to be a simple, delicious, filling and very healthy lunch.
For anyone who likes Shakshuka this will prove to be a great alternative and as such could also serve as a breakfast or dinner. With the omission of the bacon it can also easily be vegetarian, kosher and halal. There is no easy way to make it vegan however.
Natalie said it looks like a lot to do but isn’t. She is spot on. It took about five minutes to prepare and 15 minutes to cook.
It does of course need a name so please feel free to pick from these or make up your own:
Shakshuka without the faffing
Not naught but still nice
To finish it off I served mine with some left over salad which had a citrus dressing. This gave a good contrast to the main dish. This recipe serves one person as a very filling lunch on its own. However for lighter appetites than mine it would easily serve two people with salad accompaniments.
- 1/2 chopped onion
- 1/2 chopped yellow pepper
- Handful of cherry tomatoes
- 1 clove of garlic, again chopped
- 1 teaspoon of chilli flakes (or chopped fresh chilli)
- 2 good spoonfuls of chickpeas (Natalie’s recipe used kidney beans but I had none in stock)
- 3 rashers of bacon (all fat removed) and chopped
- Handful of coriander, chopped
- 2 eggs
- 30g grated cheddar or 50g mozzarella (I used cheddar)
- Juice of a lime if not using a citrus dressing on your salad
- Heat your oven to about 180 degrees (Gas Mark 6)
- Spray a pan with 1 calorie oil spray and put the pan on a medium heat.
- Add all the ingredients other than the eggs and cheese and cook (stirring gently to stop burning) for five minutes. Add a little water if the ingredients start to stick.
- Put all the ingredients in a small oven proof dish.
- Crack two eggs on top.
- Cover with the grated cheese. (Adding some fresh basil on top or ground pepper might suit you as well)
- Put in the oven for 15 minutes.