Shakshuka (GF)
A warming one pot of eggs poached in a rich, lightly spiced tomato sauce. Top with your choice of yoghurt, avocado and pan fried chorizo for a delicious brunch.
Ingredients
Instructions
Finely dice the onions and peppers, then fry with some olive oil in a high-sided frying pan or wok over a medium-low heat. Cook until the onions start to turn translucent and soft.
Mince the garlic and add to the pan. Add the cumin, chilli flakes/cinnamon, smoked paprika, red wine vinegar and tomato paste and stir well to combine with the onion and garlic. Cook for a couple of minutes to release those spice flavours.
Chop the spring onions into rounds. Add them to the pan, along with the parsley and stir through.
Next add the chopped tomatoes. Give the contents of the pan a really good stir, bring to a simmer, and then leave to cook over a low-medium heat (with the lid on the pan) for around 30 minutes. The tomatoes should break down so you end up with a lovely rich tomato sauce.
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