Shakshuka Baked Eggs with Avocado and Hummus
Hello to Tuesday, and HELLO to these Shakshuka Baked Eggs with Avocado and Hummus. Let’s get this party started, shall we?
Now, baked eggs, or Shakshuka as they are called in North Africa, are without a doubt one of my all time favourite things to eat for breakfast, brunch, lunch OR dinner. They’re a fantastically versatile dish- but more on that later. In fact, the only recipe that could possibly compare in terms of versatility, flavour and speed are overnight oats. Come to think of it, my pumpkin spice overnight oats should be making an appearance any day now that autumn is on its way. Excitement levels are HIGH!!!
I still remember the first time I ever made baked eggs. Andrew and I had been dating for a couple of months. I was discovering the joys of dating a cool guy with a car, and Andrew was discovering the perils of dating a health food freak. And so, on an uncharacteristically sunny April day, off we drove to WholeFoods. After a good couple of hours (yes, hours) spent perusing the glorious shelves of superfoods, lotions, potions and of course the make your own peanut butter station, we piled back into the car laden with exciting foodie purchases and heads full of ideas of what we’d create with them.
Something we both went away with were some roasted red peppers. I had been meaning to make baked eggs for ages -it seemed that they were all the rage wherever I went on the internet- so I decided to chop up those peppers and finally make my own. The resulting dish was a huge success, and as is so often the case when I make something new for breakfast, an obsession quickly followed.
Since then, I’ve experimented with countless variations on the recipe. I’ve used creme fraiche for a creamier sauce, chorizo for a spicy, smokier flavour, anchovies for a delicious salty kick, and chickpeas or butterbeans for a little added sustenance. This is my favourite thing about baked eggs. They’re so very versatile and are almost guaranteed to be delicious whatever combination you throw together. As long as you simmer the sauce for long enough, add a good mix of herbs and spices, and don’t overcook the eggs, you’re going to have a winner of a dish on your hands.
Not only this, but baked eggs are brilliant at any time of the day. If you’re looking for a quick, filling, low carb AND one pan dish, then they’re ideal for a speedy weeknight dinner. If you’re looking for a savoury brunch, they’re delicious mopped up with some rye or pumpernickel bread.
No doubt everybody has their own take on this recipe. As I mentioned, there are countless ways that you can customise it. And if you happen to be the type of person who doesn’t like to follow a recipe word for word, then baked eggs are the perfect dish for you. They’re the ultimate opportunity to get creative and put your own spin on things.
Nevertheless, here is my personal take on baked eggs, and the particular variation I’m loving most at the moment. I like to add some butterbeans or chickpeas to bulk up the dish a little- both of these complement the tomato based sauce and smoky, herby flavourings perfectly. I also like to garnish with some chopped avocado, a sprinkle of fresh coriander and a dollop of rich, creamy hummus. I’ve included my current favourite hummus recipe down below as a bonus recipe!
What’s your go to breakfast recipe? Leave me a comment below!
- 50g red onion, diced
- 1 medium garlic clove, crushed
- 200g chopped tomatoes
- 80g butterbeans
- 1/2 a vegetable stock cube dissolved in 150ml boiling water
- 2 medium eggs
- 1tsp smoked paprika
- 1tsp dried rosemary
- 1/4tsp dried chilli flakes (optional)
- Salt and pepper (to taste)
- 1tsp coconut oil
- 300g tinned chickpeas, drained
- 1 large garlic clove
- 40g dijon mustard
- 30g tahini
- 20g olive oil
- 60ml water
- 1tsp dried rosemary
- 1tsp ground coriander
- 1tsp smoked paprika
- 30g hummus
- 25g avocado, diced
- Small handful of fresh coriander, chopped
- Heat the oil in a medium sized pan and fry the onion on a medium high heat for about 3 minutes.
- Add in the crushed garlic and cook for another minute.
- Next, add in the chopped tomatoes, vegetable stock and butterbeans. Mix everything together then add in the smoked paprika, rosemary, chilli flakes (optional) and salt and pepper to taste.
- Stir through the ingredients then leave to reduce on a medium heat for about 4-5 minutes.
- Make 2 pools in the mixture and crack your eggs into them, then cover the pan with a lid and turn the heat down to a simmer. You'll know your eggs are ready to eat when the egg whites have set but the yolks are still runny when you cut into them.
- Garnish with a scattering of avocado, a dollop of hummus, and the fresh coriander. Delicious!
- Protein: 22g
- Carbohydrate: 26g
- Fat: 15.5g
- Protein: 24.5g
- Carbohydrate: 30g
- Fat: 24g
- DISCLAIMER: All macronutrient totals are accurately calculated based on the specific products I used. These totals may vary slightly depending on what brand supplier you use in the case of packaged goods. Therefore, all macronutrients given here are provided as a guideline only.
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