Recipes to Celebrate - “Use up your fridge”

“Use up your fridge” Shakshuka

Recipes do not always need to be complicated and require a mountain of ingredients you do not have in your home already. Creativity in cooking does not only help your mind and motivation to cook, but also the environment through fighting food waste. This week, our Scientific Research Manager, Melanie, is sharing her “Use up your fridge” Shakshuka recipe with you.
Perfect for any time of day and a great option to use up all those veggies that are hidden in your fridge drawers.

Prep time: 5 minutes

Cooking time: ~ 10 minutes

Difficulty level: Beginner

Serves: 2 people

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Method:

1. Heat olive oil in a large frying pan and fry the garlic and onion for ~ 2 minutes before adding in the chilli.

2. After 5 minutes, add the mushrooms and cook until onions and mushrooms are cooked through.

3. Stir in the kale, cabbage or whatever vegetables you have left in your fridge.

4. Add in chopped tomatoes, worcestershire sauce and seasoning and cook for 2 more minutes on high heat.

5. Reduce heat and make 4 holes with a spoon and add your 4 eggs into these. Cover with a lid and simmer until eggs are cooked through.

6. Add any toppings you like. This could be some chopped parsley and even some crumbled feta or goats cheese for additional protein and yumminess.

7. Serve with a crispy piece of sourdough bread.

Ingredients:

• 2 tbsp olive oil

• 1 medium onion, diced

• 4 cloves of garlic

• 1 Chilli (optional)

• Any veggies you have in the fridge:

  • e.g. mushrooms, kale, cabbage, bell peppers, zucchini, spring onions, spinach

• 1 can of chopped tomatoes

• Worcestershire sauce

• 4 Eggs

Seasoning:

• 2 tsp paprika, 1 tsp cumin, ¼ teaspoon chili powder

• salt and pepper, to taste