Servings: 2 · Prep Time: 10 mins · Cooking Time: 10 mins
Total Time: 20 mins
Breakfast | Lunch
This delicious low carb breakfast tuna Shakshuka is not only the perfect 'throw it all together' kind of recipe, but it's easy to make too. Perfect as a relaxed Sunday breakfast or late lunch, this smokey tuna egg Shakshuka is a wonderful dish to start the day with and made with just a few simple ingredients.
- Chopped tomatoes (1x400g)
- Extra virgin olive oil (1 tbsp)
- Eggs (4 large)
- Onion (1/2, diced)
- Garlic cloves (2, crushed)
- Red bell pepper (1, sliced)
- Red chilli (1/2, sliced)
- Paprika (1 tbsp)
- Fresh thyme (1 tbsp, chopped)
- Fresh parsley (1 tbsp, chopped)
- Black pepper and salt (To taste)
- Feta (60g, crumbled)
- Springwater tuna (1 can, drained)
Begin by preheating your oven to 190c.
Oil a pan and bring to medium heat. Add the onion, red bell pepper and chilli and heat until the onion starts to soften.
Add the garlic, herbs and seasoning and mix together for a minute.
Add the chopped tomatoes and bring to a slight boil before returning to a soft simmer. Cook for a further 5 minutes until the sauce starts to thicken. Stir in the tuna.
Pour the mixture into an oven proof dish and make room for the eggs by making 4 holes in the sauce. Carefully crack the eggs into their spaces one by one. Season with salt and pepper and sprinkle the feta on top of the mixture before placing in the middle of the oven to bake for 8 minutes (or until the egg whites are cooked). Be careful not to overcook to avoid solid yolks.
Once cooked, remove from the oven and leave for a few minutes before serving.