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Shakshuka Vegetable Collection 31/05/2019, Recipes

Serves 4

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.

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What you get:

2 onions

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

4 eggs

salt and pepper to season

water to dilute

 

Step 1

Slice the onion and garlic then sauté until golden brown. Add in a tin of chopped tomatoes. Meanwhile, pre-heat the oven to high.

Step 2

Slice the pepper, combine and let cook for about 10 minutes.

Step 3

Dice and add in the cherry vine tomatoes and simmer on a medium heat until it starts to reduce, around 5 mins.

Step 4

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