Shakshouka
ingredients
- 1 tsp cumin seeds
- 1 tsp paprika
- 2 red onions, finely sliced
- 4 garlic cloves, crushed
- 1/2 small packet of coriander, stalks sliced and leaves roughly chopped (keep separate)
- 1 thyme stalk, leaves finely chopped
- 1-2 red chillies, halved and sliced (keep the seeds in)
- 5 red peppers, deseeded and finely sliced
- 200ml passata
- 2 tsp caster sugar
- 2 tsp red wine vinegar
- 8 medium eggs
- 400ml prepared vegetable stock
- 1 tbsp rapeseed oil
nutrition facts
Per average serving:
energy
1159 kJ / 277 kcal
14 %
fat
15 g
21 %
saturates
3.5 g
18 %
Sugars
17 g
19 %
salt
0.7 g
11 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Place a pan over a low heat and add the oil. Add the cumin seeds and cook for 5-6 minutes until fragrant. Add the paprika fry quickly for 20 seconds then adding the onions, garlic, coriander stalks, thyme and chilli.
- Coat thoroughly in 1 tbsp oil then cover with either tight a fitting lid or tin foil and reduce the heat to low. Cook for approx. 20 minutes until soft and translucent and just beginning to colour.
- Add the peppers to the pan and again coat thoroughly re-cover and cook on low for a further 20-25 minutes.
- Remove the lid add the passata and vegetable stock and bring to a gentle simmer. Cook gently until the passata is reduced and almost a jam like consistency.
- Remove from the heat add the sugar and vinegar to taste (should have a spicy sweet tang).
- Preheat the oven to 180°C. Divide the mixture between 4 individual ovenproof dishes (or one larger dish) and level out. Make small indentations and crack the eggs into the indent.
- Cover tightly with foil and place into the preheated oven for 10-13 minutes or until just set. Remove and serve immediately.
Contains: Egg
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.