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Shakshouka
GF SF DF V
Shakshouka roughly translates to 'all mixed up' in Arabic !
Serves
4
| Prep
15 mins
| Cook
30 mins
| Calories
172
(per serving)
2 tbsp olive oil
1 large onion, peeled, finely chopped
1 red pepper, cored, seeded, chopped
2 garlic cloves, peeled, finely chopped
1 small red chilli, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
¼ tsp ground cinnamon a pinch of cayenne pepper, optional
400g (14o) tinned chopped tomatoes
4 free-range eggs a handful of flat-leaf parsley, chopped
1 small red onion, peeled, sliced into rings salt and freshly ground black pepper
1 Heat the oil in a cast-iron pan set over a medium heat until hot.
2 Add the onion, red pepper, garlic, chilli and a generous pinch of salt, sweating until soft and golden, about 10 minutes.
3 Stir in the spices, omitting the cayenne if desired, and cook for a further 1-2 minutes.
4 Stir in the chopped tomatoes and about 200ml (7floz) water. Bring to the boil, then reduce to a simmer until thickened, about 15 minutes, stirring frequently.
5 When ready, season to taste with salt and pepper. Create four pockets in the sauce, cracking the eggs into them.
6 Partially cover the pan with a lid and cook over a medium-low heat until the eggs are set with their whites cooked through, about 4-6 minutes.
7 Remove from the heat and garnish with chopped parsley and red onion rings before serving.
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