Shakshuka
Hello there!
I have been seeing shakshuka everywhere at the moment, on Instagram and on brunch menus. If you haven't heard of it before, it is a rich tomato dish topped with eggs. It is such a versatile dish that you can have as a brunch, lunch or dinner. It is also a great way to use up any vegetables you might have leftover in the fridge at the end of the week like peppers or mushrooms. I recommend serving if with crusty bread like sourdough or, if I'm having it for dinner, I like to serve it with crispy roast potatoes...perfection! I hope you like this dish as much as I do, enjoy!
Serves 3-4
- Olive oil
- White onion, finely sliced
- 2 garlic cloves, crushed
- Yellow pepper. finely sliced
- Orange pepper, finely sliced
- 250g closed up mushrooms, sliced
- 400g tin chopped tomatoes
- Seasoning
- 3-4 eggs
- Small bunch flat leaf parsley, roughly chopped
- Chilli flakes (optional)
In a large deep frying pan with a lid, heat the oil on a medium heat and add the sliced onion. Fry until softened, then add the garlic, peppers and mushrooms. Fry until the vegetables start to soften.
Reduce the heat to low and add the chopped tomatoes, simmer on a low heat for 10-15 minutes or until the sauce has thickened. Season with salt and pepper before making 3-4 wells in the sauce and cracking an egg into each one.
Add the lid, and cook the eggs on a low heat for 5-10 minutes. Top with fresh parsley and chilli flakes for that kick of spice. I like to serve this dish with toasted sourdough bread or crispy parmentier (cubed) roast potatoes.
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| Shakshuka...ta dah! |
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