A LOT GREENER SHAKSHUKA

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Shakshuka has flavours from the Middle east and North Africa and is so delicious and easy to make. This tomatoey one-pan dish will definitely impress on the brunch table. It’s both dairy free and gluten free. I like to serve this dish with some sourdough bread or a salad.

YOU NEED: 

2 tbsp olive oil
1 leek, white part only, sliced
3 garlic cloves, thinly sliced
1 green paprika, diced
Pinch of cayenne pepper (or dried chilli flakes) and paprika powder
1 tsp ground cumin
salt and pepper
1 tbsp tomato paste
800g tinned chopped tomatoes (2 cans) 
2 dl frozen peas
1 large handful fresh spinach leaves
4 eggs
Mint leaves as garnish

DO THIS: 

  1. Heat olive oil in a large cast iron skillet. Add the leek, paprika, garlic, spices, salt and pepper. Cook, stirring frequently, until the paprika have softened, about 5 minutes.
  2. Next stir in the tomato paste, crushed tomatoes and the peas and then bring everything to the boil.
  3. Reduce the heat to low, season with more spices/salt and pepper if needed.
  4. Stir in the spinach and cook for a few minutes.
  5. Make four divots in the sauce and crack an egg into each one. Cover and leave for about 3-5 minutes, or until the eggs are cooked to your liking (the yolk should still be very soft). 
  6. Serve straight from the pan, garnish with mint leaves.
  7. Serve with your choice of crusty bread or a salad.

 

ENJOY! :)

2 Comments Add yours

  1. Ross says:

    Did u mean 1 green pepper??

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