Veg Shakshuka – recipe below – average cost per serving £0.90p – taken from my book Fast Feasts, if you fancy getting your copy, click the link in my bio x JGS
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Serves 4
2 tbsp olive oil
1 red onion. finely chopped
1 red pepper, finely chopped
2 clove garlic, finely chopped
4 tomatoes, finely chopped
1 tbsp tomato puree
2 tsp smoked paprika
1 tsp chilli flakes
100g drained chickpeas (1/2 a can)
4 free range eggs
A small handful of roughly chopped parsley leaves
2 tbsp tahini
Bread to serve
Sea salt
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1. Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and pepper and cook, stirring occasionally for 6-8 minutes until a little golden.
2. Add the garlic, tomatoes, tomato puree, smoked paprika, chilli, a good pinch of salt and 2 tbsp of water to the pan with the onion and pepper. Turn the heat up a little and mix well. Cook, stirring occasionally, for 6-8 minutes until the tomatoes
have broken down into a thick sauce. If it gets too dry, add a little water to help. Tip in the chickpeas and mix well.
3. Using the back of a spoon, make a few wells in the sauce and crack the eggs into them. Season the whites with salt. Cook for 5-6 minutes until the whites are set. To help the whites set and keep the yolks runny. To help, muddle the whites into the sauce with a teaspoon every few minutes.
4. Scatter the parsley over the top of your shak and drizzle over the tahini. Serve immediately with plenty of bread
.
#shakshuka #eggs #brunch #middleeasternfood #chickpeas
.
Serves 4
2 tbsp olive oil
1 red onion. finely chopped
1 red pepper, finely chopped
2 clove garlic, finely chopped
4 tomatoes, finely chopped
1 tbsp tomato puree
2 tsp smoked paprika
1 tsp chilli flakes
100g drained chickpeas (1/2 a can)
4 free range eggs
A small handful of roughly chopped parsley leaves
2 tbsp tahini
Bread to serve
Sea salt
.
1. Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and pepper and cook, stirring occasionally for 6-8 minutes until a little golden.
2. Add the garlic, tomatoes, tomato puree, smoked paprika, chilli, a good pinch of salt and 2 tbsp of water to the pan with the onion and pepper. Turn the heat up a little and mix well. Cook, stirring occasionally, for 6-8 minutes until the tomatoes
have broken down into a thick sauce. If it gets too dry, add a little water to help. Tip in the chickpeas and mix well.
3. Using the back of a spoon, make a few wells in the sauce and crack the eggs into them. Season the whites with salt. Cook for 5-6 minutes until the whites are set. To help the whites set and keep the yolks runny. To help, muddle the whites into the sauce with a teaspoon every few minutes.
4. Scatter the parsley over the top of your shak and drizzle over the tahini. Serve immediately with plenty of bread
.
#shakshuka #eggs #brunch #middleeasternfood #chickpeas