Shakshuka

How To Make Shakshuka recipe

by trusting-benz
Shakshuka recipe

Shakshuka Recipe

Shakshuka makes a wonderfully lazy weekend brunch or lunch and the vibrant flavors will really set you up for the day ahead. Keep an eye on the eggs in the oven and try and remove the shakshuka just at that sweet spot when the whites are cooked but the yolks are still nice and runny. Don’t worry if you do overcook them, though – the dish will still taste delicious.

PREP: 10 MINS

COOK: 25 MINS

SERVES: 4 SUGAR: 17G KCAL: 334

Ingredients:

  • 1 tbsp olive oil
  • 1 cup (115g) frozen chopped onions
  • 1 tsp frozen chopped garlic
  • tsp smoked paprika
  • 1 tsp ground cumin
  • cups (350g) frozen sliced peppers
  • 2 cups (140g) white mushrooms, sliced
  • 1 tbsp tomato purée
  • 2 × 400g cans chopped tomatoes
  • ½ tsp chili flakes (optional)
  • 1 tsp runny honey
  • 4–6 eggs
  • 100g low-fat feta cheese
  • small bunch of fresh coriander, chopped

How To Make Shakshuka Recipe

  1. Add the oil to a large, stove-and-oven-safe casserole dish and place over medium heat. Add the onions and garlic and cook, stirring continuously, for 2–3 minutes, until soft and translucent.
  2. Add the smoked paprika, cumin, peppers, mushrooms, tomato purée, chopped tomatoes, and chili flakes, if using, to the pan and stir to Bring to a boil, then reduce the temperature to a gentle simmer, and leave to cook, stirring occasionally, for 10 minutes.

TO COOK

Remove the pan from the heat and press 4–6 dimples into the surface of the tomato mixture. Crack an egg into each dimple, then transfer the casserole dish to an oven preheated to 180°C/350°F/gas mark 4 and cook for around 10 minutes, until the egg white is cooked through but the yolks are still runny. Crumble over the feta cheese and garnish with chopped coriander, then serve.

TO FREEZE

Remove the pan from the heat and set aside until the tomato mixture has cooled to room temperature. Transfer to a large, labeled freezer bag and freeze flat for up to 3 months.

TO COOK FROM FROZEN

Remove the tomato sauce from the freezer and leave it to fully defrost in the fridge, ideally overnight. Transfer the defrosted tomato mixture to a large stove-and-oven-safe casserole dish and place over medium heat, stirring occasionally, for around 10 minutes, until piping hot all of the ways through. Continue cooking the shakshuka as per the To Cook instructions, left.

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