We love all food, but are head-over-heels infatuated with brunch. Until we can make weekend reservations at The Ned again, you can find us devouring this amazing shakshuka from the comfort of our own kitchen table.
Bottomless Prosecco optional.
2 celery sticks
1 green pepper
150g chestnut mushrooms
3/4 green lentils (tinned)
600ml veg stock
2 handfuls of spinach
1 spring onion
1/2 tsp nutmeg
1/2 tsp paprika
2 garlic cloves, chopped
Fry all the vegetables (except spring onions) in a large frying pan with olive oil for 3 minutes.
Add nutmeg, paprika, garlic and 50ml of your vegetable stock to the mix.
Continue to stir for 5 minutes.
Add your lentils, spinach and remaining stock.
Simmer for 8-10 minutes.
Create 4 wells (you can use a spoon to form a small crater in the shakshuka) and crack an egg into each well. Do this once most of the veggie stock is absorbed.
Season with spices and herbs.
Simmer until eggs are cooked through. You can put a lid on top of the pan to make the eggs cook faster.
Recipe & image courtesy of @BrunchInPairs
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