Shakshuka
BreakfastMain courseEgg dishSkillet dishMiddle EasternVegetarianDairy-freeBoiling or simmeringPan-frying
Source: www.theguardian.com
Added by SmokySpatula84
Be the first to upload an image for this recipe
No ratings yet
Ingredients
Portions
- bay leaves 0.5
- cayenne pepper
- chunky white bread
- cilantro, fresh 0.5 tbsp
- cilantro, fresh
- cumin seeds 0.13 tsp
- free-range eggs 2
- large onions 0.5
- muscovado sugar 1 tsp
- olive oil 47.5 ml
- parsley, flat-leaf, chopped 0.5 tbsp
- red and yellow peppers, cored and cut into 2cm strips 1
- saffron strands 0.13 tsp
- salt (for eggs)
- salt and pepper
- thyme sprigs, picked and chopped 1.5 sprigs
- tomatoes, ripe 1.5
- water 62.5 ml
sauté
sauté for two minutes
⏱️ 2 min
cook
on high heat to get a nice colour
simmer
on low heat, adding water to keep consistency of pasta sauce, adjust seasoning
⏱️ 15 min
Poach
divide between four saucepans on medium heat, break eggs into gaps, sprinkle with salt, cover and cook very gently until egg just sets
⏱️ 11 min
serve
sprinkle with coriander and serve with bread
olive oil
47.5 ml
large onions
0.5
cilantro, fresh
free-range eggs
2
salt (for eggs)
chunky white bread
onion cumin mixture
pepper mixture
cooked sauce
poached shakshuka
shakshuka
cumin seeds
0.13 tsp
Dry-roast
on high heat
⏱️ 2 min
red and yellow peppers, cored and cut into 2cm strips
1
muscovado sugar
1 tsp
bay leaves
0.5
thyme sprigs, picked and chopped
1.5 sprigs
parsley, flat-leaf, chopped
0.5 tbsp
cilantro, fresh
0.5 tbsp
tomatoes, ripe
1.5
saffron strands
0.13 tsp
cayenne pepper
salt and pepper
water
62.5 ml
Comments
Log in to leave a comment.
Loading comments...
