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Shakshuka Recipe

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Ingredients

Shakshuka

1 onions onion
(sliced)
0.5 green chillies green chilli
(deseeded and finely diced)
0.5 red peppers red pepper
(sliced into thin strips)
0.5 yellow peppers yellow pepper
(sliced into thin strips)
1 tsp tsp oil oil
1 tsp tsp sugar sugar
1 tsp tsp paprika paprika
1 tsp tsp cumin cumin
1 tins tin tomatoes tomato
2 eggs egg
0.5 packs pack parsley parsley
(chopped)

To serve

plain yoghurt plain yoghurt
bread bread
(toast or wholemeal pitta)

Shakshuka

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30 min
(44)

Method

Shakshuka is fantastic for serving up as a healthy brunch dish, especially with slices of wholemeal bread or pitta to mop up the juices. For extra spice, stir through a little harissa paste, chilli powder or cayenne pepper if you have it.

  1. Heat the oil in a medium frying pan and sauté the onions, green chilli and peppers until softened. After 5 minutes, add the sugar, paprika and cumin to the pan and stir.
  2. Cook for a further 2 minutes, until the peppers have begun to colour and lightly caramelise, then add the tomatoes and season. Simmer for 10 minutes, adding a little water to loosen the mixture if required.
  3. Make two wells in the sauce with a spoon and break in the eggs. Swirl the whites slightly into the sauce and cook gently for 8 - 10 minutes, until the egg whites are cooked through but the yolks remain a little runny.
  4. Garnish with a handful of parsley and serve with a dollop of yoghurt and toast or bread to mop up the juices.

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