Beefed Up Shakshuka
Turn a classic brunch dish into a hearty dinner!
400g of mince
1 red chilli (diced)
2 garlic cloves (finely chopped)
1 large onion (diced)
1/2 red pepper (sliced lengthways)
1/2 courgette (chopped)
1/2 can of corn
1/2 can of kidney beans
680g of passata (I recommend Bunalun Organic)
2 tsp of ground cumin
2 organic eggs
2 tsp of sweet paprika powder
1/2 cup of water
Salt & pepper
Brown off the mince on a medium heat, once it's no longer red place to one side in a bowl and cover.
Add 1 tbsp of olive oil to the pan and fry off the garlic, chilli and onions until they become soft and translucent.
Add the cumin and paprika to the pan. Stir for approx 60 seconds, then add the prepared red pepper, courgette. Cook, without moving until vegetables become charred, then turn and repeat.
Next add back in the mince and coat well in the spices. Now add the jar of passata and 1/2 cup of water.
Allow to simmer down for 20 minutes, stirring every 5-6 minutes. Season to taste. Add the kidney beans and corn and cook for a further 5 minutes.
Once you are ready to serve, make a well near the perimeter of the pan and break an egg directly into it, leaving the yolk exposed. Repeat on the opposite side.
Reduce the heat to the lowest setting and cook until the egg whites are set. Place the pan under a hot grill for 2-3 minutes until the yokes become bright yellow, but still runny.
Sprinkle with garnish of choice and enjoy hot or cold!