Brunch Shakshuka and Granola

1 hr

4 Servings

Equipment

Knife, chopping bard, frying pan, mixing bowl, roasting tray with parchment, saucepan

Steps

Method Shakshuka:

  • Chop onions into cubes

  • In a frying pan, add the onion with a little oil and spices and cook on medium heat for 5 minutes

  • Meanwhile, chop the rest of the veg in cubes around the same size.

  • Add to the onions and saute for 10 minutes.

  •  Crush garlic and add to the pan, stir into the veg for 1 minute, then add the tinned tomatoes (or fresh if using)

  • Allow to cook on medium heat for 10 minutes or so, until the sauce has thickened slightly.

  • Season with salt and pepper.

  • Make 4 wells in the sace with the back of a table spoon and crack the eggs in.

  • Sprinkle with a little cumin, and salt, and place a lid over the pan. 

  • Cook on low for 10 minutes, or until whites of eggs have just cooked.

  • scatter with herbs, a few spoons of yoghurt, and slices of avocado. 


Granola:

  • Chop the nuts, place in a large bowl with oats, seeds cinnamon and salt.

  • Melt the oil, syrup and applesauce and combine with dry ingredients.

  • Spread out on two lined baking trays.

  • Cook at 180/350 for 20-30 mins, turning occasionally.

  • Cool and store in airtight containers, and enjoy with

Ingredients

For the Shakshuka

2 onions

3 cloves garlic

1tsp cumin

1tsp paprika

Either or all of these vegetables:

2 peppers

1 courgette

1 aubergine

2 tins tomatoes (or 800g fresh)

4 eggs

1 avocado

To serve: 1 tbsp coriander/ parsley

Plain yoghurt (optional)


For the Granola

2 cups oats

3 cups nuts

2 tbsp flax / chia seeds

1/2 cup maple syrup

1/4 cup applesauce

1/4 cup coconut oil

2 tsp cinnamon

1/4 tsp salt

To serve: 

Yoghurt, maple syrup and berries 

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