Budget-Friendly Gluten-Free Week #1
Shakshuka
Eggs poached in tomato sauce with leftover potatoes
Ingredients
- 6 eggs
- 1 x 400g canned tomatoes
- Leftover roasted potatoes
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp olive oil
- Fresh parsley
Instructions
- 1
Fry onion in oil until soft. Add garlic, cumin, and paprika for 1 minute.
- 2
Add tomatoes and potatoes. Simmer 10 minutes.
- 3
Make 6 wells, crack an egg into each. Cover and cook on low 6–8 minutes.
- 4
Garnish with parsley and serve straight from the pan.
💡Tips
- Keep yolks runny — they mix beautifully with the tomato sauce.