BREAKFAST BAKED TOMATOES

Basically, it is shakshuka without the egg! By baking the dish after simmering, it not only creates a lovely thick consistency, but adds another dimension to the flavours – creating a wonderfully rich and fragrant dish. Serve with buttery toast and eat it in you pj’s on a Sunday morning to make it taste even better!

INGREDIENTS:

  • 1 red pepper, chopped into very small cubes 
  • 1 tsp each of ground coriander, smoked paprika 
  • 1/2 tsp each of cumin, tumeric, cayenne pepper 
  • 1 tsp tomato puree
  • 1/2 tsp marmite
  • 2 tsp balsamic vinegar
  • 3 handfuls of kale
  • 1 tin of chopped tomatoes
  • Toppings: sour cream or greek yoghurt, parsley and chipotle hot sauce

METHOD:

  1. In a small, heavy bottomed pan heat up the oil from a jar of sundried tomatoes (or olive oil) before adding and softening the red pepper
  2. Add in the spices and tomato puree with a splash of water and cook until the fragrance is released
  3. Mix in and wilt the kale
  4. Stir in the tin of tomatoes and 1/2 a tin of water
  5. Add in the balsamic, marmite, salt and pepper before leaving to simmer for 15 minutes
  6. Remove from the hob and place in a pre-heated oven (around 180oC) for another 15-20 minutes
  7. Serve with a dollop of sour cream or greek yoghurt, toast and a strong coffee!

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