Middle Eastern inspired shakshuka
by Nicola Burns
Notes
It’s a pretty impressive dish and it’s nice for people to just serve themselves straight from the pan!
Ingredients
- 1 onion, chopped
- 1 clove of garlic, crushed
- 1 red bell pepper, chopped
- 300g bag of mince – I use quorn cause it’s light and hubby is veggie
- 1 stock cube – I use veggie
- Two 400g tins of chopped tomatoes
- 2 tbsp of tomato purée
- 1 tsp of mild chilli powder
- 1 tsp cumin
- 1 tsp paprika
- Sprinkle of chilli flakes or hot chilli powder
- Salt and pepper to taste – be sparing if you used a stock cube
- 6 eggs
- 1/2 tbsp of ground parsley
Method
1. Spray some fry light in a frying pan and cook until hot. Add the onions and fry for a few mins until softened. Then add the diced garlic and fry for another minute.
2. Add the peppers and stir everything. Fry for a further 5-7 mins, stirring occasionally.
3. This is where I mix it up and add quorn mince to up the protein intake. I crumble frozen mince in with my fingers and fry for a few minutes until cooked all over (quorn is super quick!)
While that’s cooking, turn on the grill to about 200 degrees.
4. I then crumble a veggie stock cube over the mince and stir. I use stock cubes in everything cause I like the flavour it adds.
5. Pour over the two tins of tomato and the purée/paste and stir everything together. Leave for a couple minutes. Now it’s time for the eggs.
6. Make small welts with your spoon and break an egg into each one, spacing them out evening. Top with ground parsley.
7. Stick it under the grill with the door slightly open and keep an eye on it until the eggs look a solid white colour and aren’t runny. This is usually down to practise but i simply shake the pan and if they wobble too much, I keep it in a bit longer.
8. Take out, sprinkle with cheese if you fancy and serve straight to the table with some tortilla chips or bread.
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