13/01/2022
For us this month is all about cooking your favourites. I have a mental list of everyone’s and we’ve been going through them to keep everyone happy, fed and watered.
One such dish is this deliciously warming, spicy Shakshuka. Naturally a fantastic brunch dish but also a winner for supper. So incredibly easy, and ingredients that I bet if you thought about it right now you wouldn’t have to leave your house for.
I know I’ve posted this before but as I said old faves here so hopefully a little reminder for another supper to add to your weeks plan.
If you’ve never…give it a whirl…you’re welcome ❤️
2 tbsp olive oil
2 onions sliced
2 red peppers sliced
4 cloves of garlic
1/2 tsp cumin seeds
1/2 tsp caraway seeds
1/2 tsp cayenne pepper
1 tbsp tomato purée
1 tin of chopped tomatoes
4 eggs
1 tbsp chopped fresh coriander
1 tbsp chopped fresh parsley
(Use spring onions if no herbs)
80g feta (optional)
2 large handfuls of kale/spinach/chard
S & P
Chilli flakes or fresh chillies
Place a large heavy based frying pan over a medium heat and add the oil, sliced onions and peppers, salt and pepper and cook gently until just cooked with the peppers still having a little crunch to them.
Add the crushed garlic and cook for a minute, followed by the cumin, cayenne and caraway.
Next add the tomato purée and the tinned tomatoes, adding half a tin of water too.
Stir until combined, and add a little more water if required. Simmer for approx 8 minutes, and add the herbs.
Make 4 wells in the mixture and crack the eggs into the wells. Crumble over the feta, and cover with a lid and cook until the whites are just cooked. Feta definitely optional but gives a lovely tangy finish ###
