10 Minute Iron-Rich Shakshuka
article by Gené Schesser
Surprisingly quick to make even for the busiest mornings!
This recipe calls for just common pantry staples and eggs. Feeling adventurous? Use any leftover veggies or turn that day-old bread into something delicious too.
This meal is high in protein, fibre, vitamin c and iron, thanks to Primal Iron Powder (100% grass-fed beef spleen). You can blend it seamlessly into the sauce, making it both incredibly nourishing and ridiculously easy to whip up.
Not to mention, it will keep you full and satisfied for hours.
Serves 1-2 | Dairy-free | Gluten-free
Ingredients
- 1/2 tbsp olive oil
- 1/2 a red capsicum: diced into small chunks
- 1/4 brown onion: thinly diced
- 1 tbsp tomato paste
- 1/3 cup crushed tomatoes (tinned or fresh)
- 2 cloves of garlic: minced
- 1/4 cup chicken (or beef) stock
- 1/2 tsp of each: smoked paprika, ground chilli, cumin, ground coriander
- 1/2 tsp coconut sugar
- Salt and pepper to taste
- 1 + 1/2 tsp Primal Iron Powder
- 2-4 eggs
- Fresh parsley and crusty bread of choice to serve
Method
- To a medium skillet on medium heat, add the olive oil along with the garlic and onion. Cook until the onion is translucent.
- Add the capsicum and cook until soft, around 2 minutes.
- Add the tomato paste and mix through. Cook until a richer red colour appears, around 1 minute.
- Add the crushed tomatoes and chicken stock, mix and leave to simmer for 2 minutes.
- Add the spices, salt and pepper, coconut sugar and Primal Iron. Mix until well incorporated and leave to simmer for a further 5 minutes.
- Add in your eggs, leaving some space between each one. Leave to simmer uncovered for 5 minutes, and a further 3-5 minutes covered (the longer you leave covered, the 'harder' cooked the eggs will be. Simply test the firmness by lightly touching the yolk.
- Once the eggs are cooked to your liking remove from the heat and leave to cool for 2 minutes. Garnish with fresh parsley and then dig in with your favourite crusty bread.
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