Shakshuka

Serves 2-4

This is a dish that for years I kept meaning to try as a great friend of mine always talked about how delicious it was and she was so right! So when I cooked it for the first time I was absolutely not disappointed. Originally from North Africa, Shakshuka literally means “all mixed up” and is a combination of deliciously simple yet bold flavours and spices.  Traditionally eaten for breakfast, in this house we mostly have it for supper or a special brunch with friends and family.  Over the past few months as a family we have definitely been making a concerted effort to eat meat less frequently, so Shakshuka has become a firm favourite as it really is a very substantial vegetarian meal.  I like to add a green leafy vegetable so then it becomes another great one pot wonder with everything you need in one pan.  So I add either kale, or spinach or chard depending on what is in the fridge. I have said it serves 2-4 people as it really depends when you are having it so give it a try and decide whether the quantities work for you.  You can always add another tin of tomatoes, and a green pepper if you are feeding 4 hungry guests!  It is an easily doubled recipe!

Enjoy with a hunk of break and a sprinkling of fresh sliced chillies if you have or alternatively a pinch of chilli flakes if you like a bit more heat!

• 2 tbsp olive oil
• 2 onions sliced
• 2 red peppers sliced
• 4 cloves of garlic
• 1/2 tsp cumin seeds
• 1/2 tsp caraway seeds
• 1/2 tsp cayenne pepper
• 1 tbsp tomato purée
• 1 tin of chopped tomatoes
• 4 eggs
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh parsley
• 80g feta
• 2 large handfuls of kale/spinach/chard
• S & P
• Chilli flakes or fresh chillies

Place a large heavy based frying pan over a medium heat and add the oil, sliced onions and peppers, salt and pepper and cook gently until just cooked with the peppers still having a little crunch to them.

Add the crushed garlic and cook for a minute, followed by the cumin, cayenne and caraway.

• Next add the tomato purée and the tinned tomatoes, adding half a tin of water too.
• Stir until combined, and add a little more water if required.  Simmer for approx 8 minutes, and add the herbs.

Make 4 wells in the mixture and crack the eggs into the wells.  Crumble over the feta, and cover with a lid and cook until the whites are just cooked.

Serve immediately!

With love, Lucy x

For more of Lucy’s wonderful recipes head to https://www.instagram.com/lucyhoylecooks/