Comfort food doesn’t have to be unhealthy, in fact, with an air fryer there’s so much that can be made to satisfy cravings.
And this tomato, eggs brunch dish is perfect for those seeking a protein-packed meal with lots of flavour.
Sharing the recipe with Express.co.uk, Philips Airfryer chef Martin Senders said: “Heart-helping avocado is the perfect topping for this rich, Middle Eastern recipe packed full of your favourite vegetables and eggs.”
Not only does it take just 12 minutes to prepare, but can all be cooked in one dish so there’s minimal washing up.
The recipe is so easy to adjust too, so almost any vegetables can be added in for an extra boost of greens.
Air fryer shakshuka recipe
Peel the onion and cut it into half rings, then remove the stalk and seeds of the bell peppers and cut them into strips. Chop up the coriander, stalks included, then set aside.
Place the onion and bell peppers in a large bowl and mix with the diced tomatoes, then sprinkle with olive oil and season to taste with cayenne pepper, cumin powder, salt and freshly ground pepper.
Mix in the coriander and bay leaf, and transfer into the air fryer where everything should be left to bake for 10 minutes at 180C.
Stir the vegetables, restart the air fryer and cook the vegetables for another 20 minutes at 160C.
Remove the bay leaf from the vegetable mixture then make a hole for each egg. Break the eggs into each hole and poach them by cooking them in the fryer for 13 minutes at 160C.
Halve the avocado, take out the stone and peel off the skin. Slice it up, then add the avocado and chopped coriander over the shakshuka.
Serve with warm, crusty bread for a complete meal.
