I’ve got to admit, when my parents said they were coming for lunch I was completely stumped as to what to cook. How, on a student budget does one put together a passable meal for four people (my sister also joined the bandwagon) that also says ‘I have my life together’? Oh, and it had to be low-carb and gluten free. Safe to say I felt a little like I was thrown in the deep end.
On a whim, (and based off a suggestion from the lovely Nina) I decided to go with a Shakshouka – originally a North African dish of eggs poached in a spiced sauce. Despite having been something I’d never attempted to make before, the recipe I dug up online seemed pretty straightforward. More importantly, it promised that it would only take half an hour to cook which meant I could go climbing in the morning and be back in time to prep lunch, shower and vacuum hastily before my family arrived.
What I produced was a more-than-passable Shakshouka that succeeded in impressing my parents, feeding four hungry people and most importantly, not breaking the budget. I’d call that a success.
- 2 red capsicums (chopped)
- 1 pack taco seasoning
- 2 cans diced tomatoes
- 2 tbsp tomato paste
- 1 jar salsa
- 6 eggs
- salt and pepper (to taste)
- 1 avocado
- cauliflower rice / sourdough (to serve)
- cook capsicum in olive oil for 2-3 minutes until soft
- add taco seasoning and cook for a further minute
- add diced tomatoes, tomato paste and salsa to the pan and bring to the boil
- once boiling, reduce heat and simmer for 10 minutes (stirring occasionally)
- crack eggs into pan (making sure they are separated) and season with salt and pepper
- cover pan and cook for a further 5 minutes or until eggs are cooked through and yolks are runny
- serve with avocado and bread/cauliflower rice (for our gluten free friends) and enjoy!