Vegetable Shakshuka

Name: Vegetable Shakshuka
Cuisine: British
Ingredients: 1/2 yellow pepper; 1/2 green pepper; 1 red onion; 2 cloves garlic; 2 tsp cumin seeds; 1 tsp ras el hanout; 200 g feta cheese; 4 eggs; 2 tbsp coriander; 2 tbsp parsley; 4 medium potatoes; 1 tsp mint; Splash balsamic vinegar; 1 tsp chilli flakes; 400 g tinned tomato’s

Billy Ford @cook_16789133

Vegetable Shakshuka

Billy Ford @cook_16789133

Saved

Ingredients

1/2yellow pepper
1/2green pepper
1red onion
2 clovesgarlic
2 tspcumin seeds
1 tspras el hanout
200 gfeta cheese
4eggs
2 tbspcoriander
2 tbspparsley
4medium potatoes
1 tspmint
Splashbalsamic vinegar
1 tspchilli flakes
400 gtinned tomato’s

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Steps

1

Finely chop red onion, garlic and peppers, add oil to pan over medium high heat, preheat oven to 180 Celsius
2

Sauté the vegetables for 5-10mins until cooked through, adding a splash of balsamic vinegar to help caramelise
3

Season with the cumin, ras el hanout, mint, smoked paprika and salt and pepper, dice the potatoes
4

Toss in the dry seasoning for a couple minutes, then add the tinned tomatoes with a little water to loosen, as well as the potatoes, crush the tomatoes with a spoon and simmer until a thick stew like texture is reached and potatoes cooked through
5

Toss in the fresh herbs and stir. Make 4 pockets and crack in the eggs, season, and sprinkle over the feta (crushed)
6

Put in the oven and bake until the eggs are cooked through, around 10 mins. When cooked, sprinkle over some fresh coriander and serve.