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Budget-Friendly Gluten-Free Week #1

Shakshuka

Eggs poached in tomato sauce with leftover potatoes

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Adjusted to 3.4 servings (1 child = 70% of an adult portion).

Ingredients

  • 5.1 eggs
  • 1 x 400g canned tomatoes
  • Leftover roasted potatoes
  • 0.85 onion, diced
  • 1.7 garlic cloves, minced
  • 0.85 tsp cumin
  • 0.85 tsp paprika
  • 1.7 tbsp olive oil
  • Fresh parsley

Instructions

  1. 1

    Fry onion in oil until soft. Add garlic, cumin, and paprika for 1 minute.

  2. 2

    Add tomatoes and potatoes. Simmer 10 minutes.

  3. 3

    Make 6 wells, crack an egg into each. Cover and cook on low 6–8 minutes.

  4. 4

    Garnish with parsley and serve straight from the pan.

💡Tips

  • Keep yolks runny — they mix beautifully with the tomato sauce.
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