14 September 2023
This time round on KCC. we’re experimenting with a tomato-free twist on shakshuka, that North African breakfast staple.
Our latest shakshuka (click here for our grip green one from last year), replaces tomatoes and onions, which have a high acid content, with beetroot and red beans as the base to poach the eggs in.
This makes for a dish that is easier on the stomach and is ideal for people suffering from GERD, Gastroesophageal reflux disease, which occurs when excess stomach acid flows back into the tube connecting your mouth and stomach.
Ingredients
- 150 g cooked red beans
- 100 g diced cooked beetroot
- 25 g celery
- 150 ml vegetable stock
- A pinch of fresh thyme
- 2 teaspoons sumac
- 2 eggs
Mix the beetroot, red beans, celery, carrot and thyme together in a frying pan and add the vegetable stock. Bring to a boil and then reduce the heat so the mixture is simmering.
Cook for five minutes and then make two wells in the mix and break the eggs into these wells. Cover the pan and cook over a low heat for 4-5 minutes until the eggs are set. Sprinkle with sumac and serve with crusty bread or fresh pitas.
Knidos Cookery Club 