Recipes
Recipes

Middle Eastern-style shakshuka

A trio of peppers bring a wonderful sweetness to the tangy sauce of this delicious egg dish

A trio of peppers bring a wonderful sweetness to the tangy sauce of this delicious egg dish

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(7 votes)
Cooking Time

Cook: 31 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 87p per serving

Nutritional Information

Each 370g serving contains

Energy
1240kj
296kcal
15%
Fat
8.1g
Med
12%
Saturates
3.0g
Med
15%
Sugars
11.8g
Med
13%
Salt
0.96g
Med
16%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
335kj/80kcal

Ingredients

1tsp rapeseed oil

3-pack Grower's Selection Sweet Peppers, deseeded and sliced

1 red onion, sliced

2 cloves garlic, sliced

1tsp smoked paprika

400g tin chopped tomatoes

4 eggs

½ Extra Special Sourdough Baguette

50g Apetina Classic Light salad cheese

2tbsp chopped chives

Method

1
Heat the oil in a large nonstick frying pan on a medium setting. Add the peppers, onion, garlic and smoked paprika. Stir to mix together then cook for 5 mins until the peppers are softened.
2
Add the chopped tomatoes, stir to combine and simmer for 10 mins.
3
Make 4 wells in the shakshuka mixture and crack in the eggs. Cover with a lid and cook for 6-8 mins until the whites have set.
4
Meanwhile, slice and toast the sourdough baguette.
5
Crumble the salad cheese over the shakshuka, then sprinkle on the chopped chives and season with freshly ground black pepper. Serve with the toasted sourdough baguette slices.