Spiralized Shakshuka

1/2 onion sliced thinly
1/2 red chilli (seeds removed if you don’t like spicy)
1 can chopped tomatoes
2 large carrot spiralized
1 can chickpeas, drained
1/2 tsp smoked paprika
1 clove garlic finely chopped
4 eggs
1 tbsp feta cheese (optional)
1 tbsp chopped parsley or chives (optional)
  1. In a frying pan, saute onion, garlic and chilli for 5-6 minutes until soft. Add chickpeas, paprika and carrot and cook for an additional 5 minutes or until the carrot begins to soften. Add chopped tomatoes and their juices and bring to a boil. Reduce heat to medium low and simmer for about 10-15 minutes until sauce thickens a little bit.
  2. Create a little hole or well in the pan for the eggs. Crack the eggs into the holes and cover pan with a lid. Cook over low heat until the whites are set but the yolks are still runny (about 5-8 minutes). Garnish with parsley and feta if desired. Serve with toasted sourdough bread for dipping!

GEFU Spiral Slicer

Disclaimer; The link to the GEFU Sprial Slicer is intended only as a guide and is in no way an endorsement by Shillingford Organics