Main
Breakfast
Shakshuka
Method
- In a large, deep frying pan, heat 2 tbsp oil.
- Add the onions, garlic, cumin, harissa and aubergine. Also add a pinch of salt. Stir well to combine.
- Turn the heat down to medium and slowly cook the mixture for 3-4 mins, stirring constantly.
- Add the peppers and fry for 10 mins, stirring often.
- Then add the tomatoes and sugar and stir.
- Simmer for 10 mins or until the vegetables are soft. I like the peppers to retain a little bite. The sauce should be thickening now.
- Taste to see if it needs extra salt.
- With a wooden spoon, make 4 little dips in the mixture and carefully break an egg into each.
- Simmer for a further 10 mins or until the majority of the egg white is cooked. I also cover it with a piece of foil or a lid, to help the egg whites cook more quickly.
- Put a mat on your table and serve the shakshuka straight from the pan.
- Serve with pita to mop up all those juices!
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Kosher Kingdom
https://dev.kosherkingdom.co.uk/recipes/shakshuka/
Shakshuka
Ingredients
- Rapeseed oil
- 1/2 aubergine, halved lengthways and cubed
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp harissa paste
- 2 large red peppers, sliced
- 1 large onion, sliced
- 800 g tinned tomatoes/passata
- 4 large eggs
- Sea salt
- Pinch sugar
Method
- In a large, deep frying pan, heat 2 tbsp oil.
- Add the onions, garlic, cumin, harissa and aubergine. Also add a pinch of salt. Stir well to combine.
- Turn the heat down to medium and slowly cook the mixture for 3-4 mins, stirring constantly.
- Add the peppers and fry for 10 mins, stirring often.
- Then add the tomatoes and sugar and stir.
- Simmer for 10 mins or until the vegetables are soft. I like the peppers to retain a little bite. The sauce should be thickening now.
- Taste to see if it needs extra salt.
- With a wooden spoon, make 4 little dips in the mixture and carefully break an egg into each.
- Simmer for a further 10 mins or until the majority of the egg white is cooked. I also cover it with a piece of foil or a lid, to help the egg whites cook more quickly.
- Put a mat on your table and serve the shakshuka straight from the pan.
- Serve with pita to mop up all those juices!