Breakfast
SHAKSHUKA EGGS
Serves 2-3
Prep Time
10 mins
Cooking TIme
20 mins
Ingredients
- 20g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 400g Tin cherry tomatoes
- 400g Tin chickpeas, drained & rinsed
- 1/2 tsp chilli flakes
- 1 Medium red onion, diced
- Handful of baby spinach leaves
- 1 Garlic clove, finely minced
- 3 Large eggs (one per serving)
Directions
- In a large heavy bottomed frying pan melt the butter and fry off the onion and chilli flakes until soft, add the garlic and continue to fry for a few minutes.
- Add the tinned cherry tomatoes to the pan and the drained chickpeas and bring to a simmer over a medium heat and allow to thicken slightly.
- Season with salt and pepper and stir through the spinach leaves to wilt.
- Crack the eggs straight into the pan and cover with a lid or tin foil and cook for 5 minutes or until the egg whites are set and the yolks are cooked to your liking.
- Serve immediately with fresh sourdough and salted butter.
A great weekend Brunch dish!
