21 June 2019

Shakshuka

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Serves

Serves 4

Total Time

20 Minutes

Ingredients

2 tbsp of olive oil

1 onion, chopped

1 red pepper, deseeded and sliced

1 clove garlic, crushed

1 tsp of smoked paprika

½ tsp of cumin seeds

½ tsp of dried chilli flakes

1x400g can of cherry or chopped tomatoes

A pinch of salt and freshly ground black pepper

4 large British Lion eggs

3 tbsp of chopped flat leaf parsley

Method

Step 1

Heat the oil in a large frying pan, add the onions and peppers and fry over a high heat until soft and golden. Reduce the heat and add the garlic paprika, cumin and chilli. Stir well and cook for 30 seconds to release the flavours.

Step 2

Add the tomatoes, then simmer uncovered for about five minutes until the mixture has thickened slightly. Season to taste.

Step 3

Reduce the heat and make wells in the mixture, crack an egg into each.

Step 4

Simmer over a medium heat until the eggs are cooked to your liking.

Step 5

Sprinkle with parsley and serve with warm pitta bread.

Steph Houghton is an ambassador for British Lion eggs. For more recipe inspiration visit EggRecipes.co.uk

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