Shakshuka
Recipe by www.thymetoeat.ie.
Servings:
2
yield(s)
Prep Time:
15
mins
Cook Time:
15
mins
Total Time:
30
mins
Ingredients
-
2
tbsp
Donegal Rapeseed Oil with Garlic
-
4
large eggs
-
1
red bell pepper
-
1/2
courgette
-
1
can chopped tomatoes
-
2
tbsp
tomato puree
-
1/4
cup
water
-
1
tbsp
cumin
-
1
tsp
paprika
-
1/2
tsp
cayenne or chilli powder
-
salt and black pepper
-
1/2
tsp
sugar
-
2
tbsp
fresh coriander
(chopped)
-
1/2
can kidney beans
(drained and rinsed)
-
1/2
can cannelloni/butter/mixed beans
(drained and rinsed)
Instructions
-
Dice up the pepper and courgette.
-
Gently heat the Donegal Rapeseed Oil infused with Garlic on a medium to high heat in a large frying pan/skillet. Add the courgette and pepper and sauté for about 5 minutes.
-
Add all the dry spices and continue to cook for a further two minutes, stirring constantly.
-
Add in the tin of chopped tomatoes, the tomato purée, the sugar and the water. Lower the temperature to a simmering heat and allow the mixture to reduce and thicken for about ten minutes. Taste and season at this point too with some of the fresh coriander, salt and pepper.
-
One by one, make little wells in the mixture with a spoon and crack an egg into each one.
-
Leave the mixture for about 10-15 minutes depending on how you like your eggs. 10 minutes will give you nice runny yolks.
-
Sprinkle the rest of the fresh coriander over the Shakshuka and serve with some ciabatta or sourdough bread to mop up the tasty sauce.