Spiced shakshuka

Name: Spiced shakshuka
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Mediterranean recipes
Ingredients: 1 tbsp olive oil; 1 tsp cumin seeds; 1 tsp coriander seeds; ½ tsp fennel seeds; Pinch chipotle chilli flakes; 400g tin chopped tomatoes; ½ batch https://www.deliciousmagazine.co.uk/recipes/roasted-vegetable-ratatouille/roasted summer ratatouille; 4 large free-range eggs; Handful mixed fresh herbs (we used parsley, mint and coriander), coarsely chopped; Crusty bread to serve

Easy
August 2018

Easy
August 2018

Serves 4
Hands-on time 30 min

Use up leftovers from our roasted vegetable ratatouille to make this knockout one-pan shakshuka dish. You can’t beat baked eggs for brunch and this one’s packed with veggies too.

Dairy-free recipes
Vegetarian recipes

Nutrition: per serving

Calories: 284kcals
Fat: 16.3g (3.2g saturated
Protein: 14.4g
Carbohydrates: 15.4g (13.7g sugars)
Fibre: 8.5g
Salt: 0.4g

Nutrition: per serving

Calories: 284kcals
Fat: 16.3g (3.2g saturated
Protein: 14.4g
Carbohydrates: 15.4g (13.7g sugars)
Fibre: 8.5g
Salt: 0.4g

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Ingredients

1 tbsp olive oil
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp fennel seeds
Pinch chipotle chilli flakes
400g tin chopped tomatoes
½ batch roasted summer ratatouille
4 large free-range eggs
Handful mixed fresh herbs (we used parsley, mint and coriander), coarsely chopped
Crusty bread to serve

Ingredients

1 tbsp olive oil
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp fennel seeds
Pinch chipotle chilli flakes
400g tin chopped tomatoes
½ batch roasted summer ratatouille
4 large free-range eggs
Handful mixed fresh herbs (we used parsley, mint and coriander), coarsely chopped
Crusty bread to serve

Method

Heat the olive oil in a heavy-based frying pan or shallow casserole with a lid and fry the spice seeds and chilli flakes until fragrant. Add the tomatoes, rinse out the tin with 100ml water and add to the pan. Bring to a gentle simmer and cook for about 10 minutes until reduced and thickened.
Stir in the roasted summer ratatouille and bring back to a simmer. Make 4 indents in the tomato mixture with a large spoon and crack an egg into each one. Cover with the lid and cook for 8-10 minutes until the egg whites have set but the yolks are still runny.
Scatter over the chopped herbs and serve with crusty bread for a light supper or brunch.

Method

Heat the olive oil in a heavy-based frying pan or shallow casserole with a lid and fry the spice seeds and chilli flakes until fragrant. Add the tomatoes, rinse out the tin with 100ml water and add to the pan. Bring to a gentle simmer and cook for about 10 minutes until reduced and thickened.
Stir in the roasted summer ratatouille and bring back to a simmer. Make 4 indents in the tomato mixture with a large spoon and crack an egg into each one. Cover with the lid and cook for 8-10 minutes until the egg whites have set but the yolks are still runny.
Scatter over the chopped herbs and serve with crusty bread for a light supper or brunch.