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Red Beet Shakshuka
This dish is a household standard, and so amazing for breakfast. It is not normally made with red beet powder, but we're not normals here- so we added it because we wanted some extra health benefits! The red beet powder adds vitamins and minerals and is great for cardiovascular support. All of those benefits along with the protein from the eggs set you up for an amazing morning, and thus an amazing day!
3 Medium Free range eggs
1 shallot (finely diced)
2 garlic cloves (minced)
1/4 tsp chilli flakes
1 8oz can of organic chopped tomatoes
1 Tbsp MRM Organic Red Beet Powder Pinch of cayenne
Sea salt for seasoning
1 Tbsp chopped parsley
2 Tbsp grated parmesan
2 Tbsp olive oil
In a cast iron pan, heat the olive oil to a medium heat and gently cook the shallot and garlic for 2-3 minutes (being careful not to colour).
Add the cayenne, chilli flakes and tomatoes. Cook for another minute or so.
Add the red beet powder and simmer for 5-6 minutes.
Crack 3 eggs into the sauce, sprinkle with parsley and parmesan, then cover with a lid.
Remove the lid once the eggs begin to cook and allow the egg white to poach in the sauce, leaving the yolk runny.
Season with a pinch of sea salt and remove from the heat and allow to settle/cool slightly before serving.
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