Recipe: Shakshuka – Voice Online

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I FLIPPING love Shakshuka! It’s so tasty, easy to make and just looks so divine and colourful when ready.

It’s traditionally a North African, Middle Eastern recipe that consists of eggs, tomato and peppers. I’ve mixed it up a little in this recipe as I have chosen to use a combination of tomato puree and fresh tomatoes instead of the traditional tinned tomato. It’s so versatile, which is why we have a cheeky addition of mushroom here; brilliant to absorb all the juices.

Also, I didn’t add it to this version but something to experiment with if that suits your taste buds are tinned artichoke hearts; I swear to you, you will not regret it; juiciness overload! You can mix this recipe up as you fancy, adding as many vegetables as you like; fantastic if you have anything that needs using up. 

Shakshuka ticks all the boxes, healthy comfort food, full of nutrients, so quick and easy to make; a recipe you’ll revisit time and time again.

Serves 2

Ingredients

  • 1 large pepper, sliced into thin strips
  • 3 fresh tomatoes, peeled and roughly chopped
  • 1 tbsp tomato puree
  • 2 tbsp olive oil
  • 4 eggs
  • 1 white onion, sliced into strips
  • 150ml water
  • 3 cloves of garlic, roughly chopped
  • 100g baby button mushrooms, cut into quarters or halved (depending on size)
  • 1 tsp paprika
  • ½ tsp ground cumin
  • ¼ tsp cayenne pepper
  • Salt and pepper

Method

  1. On medium-low heat, fry the onion and garlic until soft and lightly browned.
  2. Add the mushrooms, pepper, tomato and all the seasonings and fry for 4-5 minutes, stirring occasionally.
  3. Add the tomato puree and fry for a further minute.
  4. Pour in the water, cover and leave to simmer for 5-10 minutes; allowing the liquid to reduce and thicken. Once this has happened give it a quick taste and season again with salt and pepper if required.
  5. Make 4 wells in the mixture and crack the egg directly into it. Then cover the pan and poach until the eggs are cooked to your liking.

Serve immediately

For more recipes visit isaporidelmondo.wordpress.com or follow Carla Ecca on Instagram @isaporidelmondo.




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