I get asked about recipes often and this is my go-to recipe for classic nourishing and delicious breakfasts (or super quick dinners) when you want to feed an army with as little ingredients as possible or if you’d like to flex your creativity and earn brownie points on a special day like today, and perhaps include a side of bacon to make your Dad/hubby smile.

Our Father’s Day one pan Spanish-Inspired Brekky Shakshuka

You’ll need:

600 g of baby potatoes,
2 tbso of EVOO (extra virgin olive oil),
180g red capsicum (sliced lentgthways),
8 eggs,
2 tbsp milk,
230g pitted olives or capers (or omit if not liked),
1/4 cup of flat leaf parsley (fresh is best but whatever is handy).

Instructions:

  1. Place potatoes in a large, deep frying pan over high heat. Cover with cold water. Bring to the boil. Boil for 15 minutes or until tender. Drain. Refresh under cold water. Cut potatoes into 2.5cm pieces.
  2. Wipe pan clean. Heat oil in pan over high heat. Add potatoes. Cook, turning, for 5 minutes or until light golden. Add capsicum. Cook, stirring for 4 to 5 minutes or until capsicum is tender and potatoes are charred. Whisk half the eggs with the milk in a jug. Make 4 indents in potato mixture for whole eggs. Add egg mixture to pan, being careful not to fill the indents. Crack whole eggs into indents. Cover pan with lid. Cook for 4 to 5 minutes or until eggs are just set and cooked to your liking.
  3. Meanwhile, combine olives and parsley in a bowl. Season with pepper. Spoon a little olive mixture over the shakshuka. Sprinkle with extra parsley leaves and drizzle with a little extra oil. Serve with the remaining olive mixture.

This is a hugely nourishing recipe, full of essential dietary fats, lean protein choline, vitamin A & C, iron, vitamin B12, zinc & magnesium, potassium and low in carbohydrates. Serve with a slice of sourdough bread if desired. Enjoy! x