Sunday’s require tasty and stunning breakfasts
I once had Shakshuka at Partick Duck Club and I loved it! I love trying new things and I saw someone else eating it and thought, “I’d like a piece of that, please!”.
This morning I woke up and started thinking about what i wanted to do today, as hubby is away golfing, and of course the first thing I thought of was breakfast goals.
I looked up a few recipes for Shakshuka and fancied trying my own version. If check my insta grid you’ll see I was pretty pleased with the results. However, I’d refine the ingredients and method ever so slightly.
Here’s a simple list of ingredients and simple method so you can too can experience winning breakfast goals. This recipe makes enough for four. You’ll probably have most of the ingredients in your cupboard.
Ingredients for Shakshuka:
- 2 Either fresh red and green peppers or a jar of marinated peppers
- 2 medium red onions
- Either 2 x 400g chopped tomatoes or you can you fresh tomatoes or even passata for a smoother sauce
- 1/2 tsp Cumin
- 1/2 tsp cayenne or paprika – smoked paprika as an alternative
- 1/2 tsp caraway seeds
- 3 or 4 garlic cloves, chopped
- 2 tbsp vegetable oil
- 1 tbsp tomato puree
- pinch sugar
- salt and pepper to taste
- 6 large eggs
- Handful of chopped coriander. You can also use parsley if you fancy more herbs
Making your Shakshuka
- You’ll need either a large frying pan or a non-stick ovenproof dish.
- Turn on the oven to 180 degrees (fan)
- Heat the oil and add the onions, fry for a couple of minutes, then add the garlic, fry for a further couple of minutes, then add your peppers. Cook until soft.
- Add the spices and seeds, the tomato puree and cook for a couple of minutes.
- Add the tomatoes. If you need to add a splash of water because it’s too thick, go ahead.
- Now simmer everything for about 5 minutes, uncovered.
- Now add the coriander (and parsley if you choose to) and seasoning.
- Make 6 little holes in the mixture to add the eggs. You want the egg to hold its shape.
- Drop the eggs into the holes and cook for 3-4 minutes, so you can see they are starting to cook.
- Put the pan in the oven and let it cook for around 10 minutes, until the egg whites are cooked and the yolks are just about to start cooking.
If you like your eggs a bit more spicy, either add more paprika or cayenne to the recipe or use a few splashes of tabasco just before you eat them!
I hope this simple Shakshuka recipe will be a favourite of yours and if you try it out, let me know how you get on in the comments below. Got a wee tip? Add to the comments. Or even a question? Ask me in the comments below.
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