Shakshuka

 


Shakshuka

INGREDIENTS

Olive oil 2 tbsp

Garlic 2

Shallots 1

Red chilli peppers 1

Red pepper 1

Smoked paprika 2 tsp

Oregano 1/2 tsp

Thyme 1/2 tsp

Caster sugar 1 pinch

Tomatoes 675 gr

Eggs 4

Cherry Tomatoes 150 gr

Parsley 1 handful

Pita Bread 4

Butter 2 tbsp

Nigella Seeds 3 tsp

Fennel seeds 3 tsp

Salt

Black pepper

Preparation

Heat the olive oil in a large sauté pan set over a medium heat until hot.

Add the garlic, shallot, chili, red pepper, and a generous pinch of salt, fry until softened and starting to colour, 4-5 minutes.

Stir in the paprika, dried herbs, and sugar, and cook for 1 minute before covering with the chopped tomatoes.

Stir well and bring to a simmer. Cover with a lid and cook over a low heat until thickened, 6-8 minutes.

Once thickened, season to taste with salt and pepper. Crack the eggs on top, cover again with the lid, and cook for a further 4-6 minutes until the eggs are set.

Remove the lid and scatter the cherry tomatoes and parsley on top. Set off the heat to cool.

Warm the pitta bread in a toaster or under a hot grill. Spread with butter and sprinkle with the seeds, serving on the side of the shakshuka.

 

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