Mediterranean Sardine Shakshuka Recipe

About this recipe

A vibrant and protein-packed breakfast featuring sardines, bell peppers, and tomatoes simmered with spices for a flavorful start to your day.

Ingredients

• - Schwartz Flat Leaf Parsley
• 115G Small Sardines In Olive Oil, 115G
• 1 piece Yellow Bell Pepper
• 400G White Pearl Peeled Plum Tomatoes In Tomato Juice 400g
• 1 L Olive Oil – Organic
• 200G Natco Coconut Flakes, 200G
• 6 Each Golden Yolk Eggs 6 Pack
• - Hovis Medium Wholemeal Bread
• 60G Toasted White Sesame Seeds, 60G
• 500 G Fresh Vine Tomato 500g
• 50G Black Garlic Cloves, 50G
• 100 G Trs Ground Cumin Jeera Powder
• 100 G Natco Paprika Powder
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole

Instructions

1. 1. Heat olive oil in a large skillet over medium heat and sauté finely chopped garlic for 1 minute.
2. 2. Add diced red and yellow bell peppers and cook for 5 minutes until softened.
3. 3. Stir in chopped plum tomatoes, ground cumin, paprika, chili flakes, salt, and black pepper.
4. 4. Simmer the mixture for 10 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
5. 5. Make four small wells in the sauce and crack an egg into each well carefully.
6. 6. Cover the skillet and cook for 6-8 minutes until the egg whites are set but the yolks remain runny.
7. 7. Add drained sardines evenly around the skillet, letting them warm in the sauce for 2-3 minutes.
8. 8. Garnish the shakshuka with freshly chopped parsley for a burst of color and flavor.
9. 9. Lightly toast whole-grain bread slices and serve alongside the shakshuka for dipping.