Shakshuka
Recipe learned from my dad, adapted the spices to suit my taste. I like to have this meal when I’m feeling under the weather as it just taste so healthy. Can be really nice with some toasted sourdough for dipping too. I also like to make a batch of Greek salad when I make this as a lot of the left over ingredients can be used (onion, green pepper, cherry toms etc).
Shakshuka
Recipe learned from my dad, adapted the spices to suit my taste. I like to have this meal when I’m feeling under the weather as it just taste so healthy. Can be really nice with some toasted sourdough for dipping too. I also like to make a batch of Greek salad when I make this as a lot of the left over ingredients can be used (onion, green pepper, cherry toms etc).
Open in Cookpad AppSteps
- 1
Fry the chopped onion in the tbsp of oil with the chopped garlic, paprika and garam masala for 2-3 minutes. Then add the tomato purée.
- 2
Add the chopped sweet peppers and the cherry tomatoes to the paste and fry for 2-3 minutes.
- 3
When the paste starts to dry out, add the tins of chopped tomatoes. Combine with the paste and lower the heat to allow it to simmer.
- 4
Add the large tomatoes, quartered and leave for 5 minutes, stirring occasionally.
- 5
Bring the heat back up to a medium/high and in the sauce make a small well using a spoon to hold it in place.
- 6
Crack an egg into the well and repeat with the other eggs allowing space between the sauce to poach the eggs.
- 7
Cook until egg whites have hardened and there are runny yolks.
- 8
Serve immediately or cook and store.
- 9
When serving take 1/4 of the feta per portion and crumble over a portion of the Shakshuka, season with salt and pepper and drizzle with olive oil. Sprinkle over coriander if you wish.
Similar Recipes
More Recipes
-
-
-
-
-
-
-
-
-
evamamo -
-
-
New Orleans Chargrilled Oysters
-
-
ericamadison -
Sheila -
-
-
-
-
-
-
-
Amaka iheke
Comments