This week is Vegetarian Week so we are celebrating with this easy Shakshuka – perfect for a weeknight dinner, or even a weekend brunch. To make it vegan simply leave out the eggs.

1 x tin of chopped tomatoes
4 fresh tomatoes (or another tin of chopped)
1 x fresh chilli – finely chopped
Handful of chopped coriander (parsley is ok if not)
2 x red onions
2 garlic cloves
1 – 2 chopped peppers (optional)
4 eggs
1 tsp sugar or 1 tbsp of balsalmic
2 tsp cumin
2 tsp paprika
salt + pepper
Fry garlic, onions and chilli on low/medium heat to soften
Add coriander and mix together
Add fresh tomatoes and allow to soften
Add sugar or balsalmic after a couple of minutes
Add tinned tomatoes and mix together well
leave to simmer and combine for around 10 minutes with lid on
Once the sauce has combined well
Make 4 wells in the sauce to crack your eggs into
Recover the pan and leave the eggs to cook for 5-10 minutes (depending on how well you like them cooked)
Sprinkle with fresh parsley
Serve with bread

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