Cauldron

Shakshuka Breakfast with Falafels

Dive into this 100% delish Breakfast Shakshuka. This vegetarian recipe is made with eggs perfectly poached in a veggie-packed, spicy tomato sauce. Throw in our Cauldron Middle Eastern Falafels and a kick of chilli to start your morning with a bang. Breakfast, brunch or late supper… this is one lip-smacking dish for EVERY day of the week.

Serves 2
55 mins
Easy
Vegetarian
354 cals (per serving)
Black skillet with shakshuka, red diced tomatoes, three fried eggs and topped with green garnish.
Cauldron Vegan Middles Eastern Falafels with blue packaging and a see-through section to showcase the falafels

Made with our Middle Eastern Plant-Based Falafels

Source of protein
Low in sat fat
Vegan
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Ingredients:

  • 1 x 180g pack of Cauldron Middle Eastern Falafels

  • 2 tbsp vegetable oil

  • 1 red pepper, roasted, de-skinned and de-seeded then diced (or use jarred ones)

  • 1 onion, finely diced

  • 1 clove of garlic, crushed

  • 1 tsp ground cumin

  • 1 tsp ground paprika

  • 2 x 400g tins of chopped tomatoes

  • ½ tsp chilli flakes

  • 2 tbsp tomato puree

  • 150ml vegetable stock

  • Salt and pepper to taste

  • Pinch of sugar

  • Large bunch of fresh coriander, finely chopped

  • Large bunch of fresh parsley, finely chopped

  • 2 eggs

To serve

  • 2 flatbreads

  • A few slices of cucumber

  • A small pot of tahini

Our tip

Why not swap out the falafel for Cauldron Moroccan Falafels too!

Method:

  1. Gently fry the onion in the oil over a medium/low heat without colouring until softened for approximately 5-7 minutes.

  2. Add the garlic and spices and cook for a further 2-3 minutes. Stir in the tomatoes, bring to the boil then simmer but rapidly for 20-25 minutes adding more water if necessary.

  3. Add the tomato puree, stock, a pinch of salt and pepper and a pinch of sugar to taste. Continue to cook for a further 5 minutes. This can be made in advance, or even the day before and reheated. Stir in half of the fresh herbs.

  4. Preheat the oven and cook the Cauldron Falafels as per pack instructions and in the meantime, warm the spicy tomato sauce, gently crack the eggs and drop them into the sauce to poach.

  5. Cover the pan and cook on low for 12-14 minutes until the eggs are cooked.

  6. Place the cooked falafels into the sauce alongside the eggs, scatter with the remaining herbs and enjoy with flatbreads, cucumber and a drizzle of tahini.

Our tip

Why not swap out the falafel for Cauldron Moroccan Falafels too!

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