Australia day celebrations this year involved hosting a healthy, wholesome and nutritious brunch with the lovely Emma Laskey. But don’t be fooled – it wasn’t all glitz and glamour! If you had seen us at 2am the night before you would have watched two girls in the kitchen grating zucchini after zucchini, chopping sweet potato after sweet potato and getting told off by the neighbour for using the food processor to make peanut butter in the middle of the night and waking everyone up in the process… woops!
Nevertheless, we had such a great day cooking dishes we love for our wonderful friends. The brunch menu included zucchini and feta fritters, banana almond meal pancakes served with greek yogurt, berries and homemade PB, sweet potato fries, scrambled eggs with spinach, asparagus wrapped in bacon, smashed avo, paleo lamingtons and, last but not least, two huge skillets of shakshuka.
Shakshuka is a popular breakfast dish of eggs baked in a tomato sauce. Some say it originated in Israel, some say Morocco and some say Tunisia – so who knows where it actually came from! All that matters is that it has a spicy, warming taste and aroma and, more importantly, tastes incredible! It is also extremely easy to make, doesn’t require tonnes of ingredient and is a crowd-pleaser… what more could you want?!
Recipe (serves 4):
4 cloves garlic (or more!)
1 red capsicum
1 chorizo sausage, chopped finely
1 jar passata
1 red chilli
1 tablespoon of smoked paprika
1 tablespoon of cayenne pepper
Salt & pepper
Pinch of fresh basil
Heat oil in a large frying pan/skillet. Add onions and garlic and cook until soft and golden.
Add capsicum, chilli and chorizo and fry for a further 5 minutes.
Add paprika, seasoning and passata and stir until combined. Leave to thicken and heat through (approx. 10-15 minutes).
Make 8 small holes in the tomato mixture and crack the eggs into the holes.
Leave the pan on the heat until the eggs are cooked to your liking (I like to leave the yolks runny like poached eggs!) – alternatively, if it’s ovenproof, you can pop the frying pan in the oven to bake the eggs.
Sprinkle basil and crumbled feta on the top and serve!
I hope you enjoy this recipe – it’s definitely one to make for a group of friends or family and it will all get eaten up very quickly… and if not, it’ll make a great leftover meal the next day!