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Easy Shakshuka

Let’s hear it for Sunny Sunday Brunching. How lovely the weather is finally warming up. Though we are still in semi-home isolation there’s no need to skimp out on weekend brunching.

This traditional Middle Eastern dish is a full meal in itself! Feel free to use this as a base recipe and customize it to suit your taste. Add more veggies, stir in some goat or feta cheese, play with the spices, etc! 

Easy Shakshuka (Eggs Poached in Tomato Sauce) (serves 4) 

2 cups (480 g) canned crushed tomatoes

1 15 oz (425 g) can chickpeas (or whatever beans you have on- hand), rinsed

1 cup (150 g) frozen spinach

3 minced garlic cloves

1 tsp dried thyme

1⁄4 cup (60 g) plain yogurt

4 large eggs 

Heat a large skillet to medium and add tomatoes, canned beans, garlic, and thyme, heating until it reaches a simmer. Keep the mixture at a simmer as you stir in the yogurt. 

In a separate small bowl, crack an egg (make sure you don’t break the yolk!). Make a little “nest” in the tomato sauce big enough to hold the egg and carefully drop it in. Repeat for each of the other eggs, and cook until they are “set” to your liking (usually 5-7 minutes). Season with salt and pepper and enjoy! 

Happy Brunching!

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