Shakshuka Vegetable Collection 31/05/2019, Recipes
An easy, Mediterranean tomato stew, which works both as a main dish and as a compliment to salad and fish, spooned over nachos or spread on toast. Enamel plates are perfect to finish it off in the oven.
Time: approx. 10 min active, 25 min total. Average £/serving: £3.77. Freezes well.
What you get:
2 garlic gloves
1 tin chopped tomatoes
2 handfuls cherry vine tomatoes
2 red Romero peppers
1 red chilli
1 Tbsp smoked paprika
½ cup chopped parsley
From your larder:
2-3 Tbsp olive oil
salt and pepper to season
water to dilute
Slice the onion and garlic then sauté until golden brown. Add in a tin of chopped tomatoes. Meanwhile, pre-heat the oven to high.
Slice the pepper, combine and let cook for about 10 minutes.
Dice and add in the cherry vine tomatoes and simmer on a medium heat until it starts to reduce, around 5 mins.
Spoon the shakshuka into an enamel or ovenproof dish. Spoon out an empty hollow, into which crack one egg per serving, or as many as desired. Place in the pre-heated oven, for about 10 mins or until the eggs are cooked through. Ready to serve, alone or with with sliced quarter avocado and a slice of bread.
Note: This collection will provide you with leftover products for further recipes.
Recipe by Melanie R Gonzalez, nutritionist at CookYourLife