Sizzling Shakshuka
This Shakshuka, adapted from a classic Middle-Eastern recipe, brings a touch of spice and warmth to the table, without the hassle of lots of washing up! Enjoy this one-pot favourite with some crusty bread for dipping or as a side to a main meal.
25 minutes
Serves 4 people
Ingredients
- Olive oil
- 2 red and 2 green peppers, deseeded and sliced into strips
- 1 large onion, chopped
- 4 Free Range Ethical Eggs
- 2 cans tinned tomatoes
- 1 teaspoon cumin
- ½ teaspoon Cayenne pepper
- 1 teaspoon sweet paprika
- Fresh coriander, roughly chopped
- Greek yoghurt, to serve
Method
- In a heavy bottomed pan, heat a splash of olive oil on a medium heat. Add the peppers and onion and fry until they are lovely and soft.
- Finely chop 2 cloves of garlic and add these to the pan, along with the cumin seeds, smoked paprika and tinned tomatoes, then simmer (uncovered) for 10-15 minutes, so that the sauce reduces a little. You may need to add a splash of water if the sauce thickens too much.
- In the bubbling sauce, make four divots. Break an egg into each well, then cover the pan.
- Allow to cook for a few more minutes, until the egg whites are set but the yolks are still deliciously runny.
- Before serving, sprinkle with the chopped coriander. Grab a hearty chunk of bread and spoonful of creamy yoghurt, then dive in!
