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    Monday, 15 June 2015


    I challenge you to name a more nutrient-rich, cheap, versatile protein source than the egg. I bet you can't? Eggs are amazing - you can fry them, poach them, scramble or boil them but eggs have so more to offer than being just a quick breakfast dish.
    Box of British Lion Eggs
    British Lion Eggs recently got in touch with me to ask if I would share my favourite egg recipe and I knew instantly what that would be - Shakshouka!

    Shakshouka or chakchouka as it can be known is a warming dish where you poach eggs in a spicy tomato sauce. A little like heuvos rancheros - this is perfect as a breakfast dish but also delicious as a light supper with some crusty bread.
    British Lion Eggs
    What you'll need
    6 eggs (or 2 per person) - Look for the lion mark to ensure quality
    Tinned tomatoes - I used cherry but you can use plum or chopped
    1 Red pepper, cut into strips or cubes
    1 Red onion, diced
    1 clove garlic, finely chopped
    1 pinch Chilli flakes
    1 pinch Cumin
    Handful Spinach
    Coconut oil for frying
    Salt and Pepper to taste

    What you need to do
    1 - In a large frying pan, fry off your onions, garlic and cumin for a couple of minutes untill soft.
    2 - Add your peppers and chilli flakes and saute for a further 5 minutes, again till soft
    3 - Pour your tinned tomatoes, spinach and some salt/pepper into the mix, giving it a good stir and let it simmer for 10 minutes
    4 - Once it's reduced down, make small wells in the liquid and crack an egg into each well. Put a lid on your pan and allow to cook on a gentle heat for around 10--12 minutes untill the eggs have set
    5 - serve with a nice bit of crusty bread (you could also spoon some yoghurt on) and enjoy!
    Check out the British Lion Eggs website for more recipe inspiration including a whole section devoted to delicious Omelette recipe

    If you liked this post, you may also enjoy: Tabasco Jambalaya or Florette Summer Salads
    * This post was commissioned by British Lion Eggs, I was sent a kitchen gadget in exchange for writing this recipe post.

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