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Shakshuka

UAE

94.00 / box

DIY - Serves 4 people

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Mini Farmers Bread

Req qty: 2.00/loaf

11.50

Red Capsicums

Req qty: 0.40/kgs

9.20

Brown Onions

Req qty: 0.15/kgs

0.94

Tomato & Basil Pulp

Req qty: 2.00/bottle

25.00

Omega 3 Eggs

Req qty: 1.00/trays

9.50

Feta

Req qty: 1.00/pack

18.75

Garlic

Req qty: 0.08/kgs

0.79

Parsley

Req qty: 1.00/pcs

1.00


Ingredients not included but required

Olive Oil

25.00/bottle

Eggs, chilli-spiked tomato sauce and feta cheese combine wonderfully in this hearty Middle Eastern classic – a superb, meat-free start to Mother’s Day (or any day for that matter). Allery information: dairy, eggs. • 2 tbsp olive oil • 1 medium brown onion, sliced • 2 cloves garlic, minced • 2 small red peppers, deseeded and diced • 1 red chilli, deseeded and sliced • 1 tsp smoked paprika (optional) • 2x 340g jars tomato sauce with basil • 6 eggs • 60g feta, crumbled • 2 tbsp parsley, finely chopped • 2 loaves mini country bread, sliced and toasted 1. Heat a large frying pan with a lid over a medium heat. Add the olive oil and cook the onions for 6-7 minutes, or until translucent. 2. Add the garlic and red peppers and cook for a further 5 minutes. Stir though the chilli and smoked paprika (if using). Season. 3. Tip in the jars of tomato sauce along with 200ml water. Stir through and cook for 10-12 minutes, until the sauce is thick and reduced slightly. 4. Using a tablespoon or small ladle, make 6-8 small indents in the sauce. Crack one egg into each indents. Sprinkle over half the feta and cover with the lid. The egg whites should take about 6 minutes to turn white, then continue to cook to your liking. 5. Remove from the heat, sprinkle over the remaining feta and finish with the parsley. Serve alongside the toasted country bread.

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