This makes a great breakfast or brunch, served with crusty bread to mop up all of the great flavours. Normally made with tomatoes, this Shakshuka uses yoghurt instead for added protein and a rich creamy texture.
1 tbsp extra virgin olive oil
¼ tsp chilli flakes
¼ tsp smoked paprika
150g high protein natural l yoghurt
1 clove garlic, crushed
juice of ½ lime
½ tbsp pistachio nuts, chopped
handful fresh herbs
- Gently heat the olive oil, chilli flakes and paprika in a small pan over a gently heat until lightly sizzling. Pour into a small bowl and leave to cool.
- Mix together the yoghurt, garlic and lime juice. Spoon onto a plate or shallow bowl.
- Poach the eggs in boiling water for 3 minutes. Using a slotted spoon, remove the eggs from the water and drain on kitchen paper before placing them on top of the yoghurt.
- Spoon over the chilli oil then sprinkle with the chopped pistachios and herbs to serve(Recipe and photo by Joy Skipper @thejoyfulskipper)