Breakfast & Brunchdeliciouslyella
Shakshuka
This is the perfect brunch recipe for a long bank holiday weekend. The thick tomato sauce tastes delicious with the cumin, paprika and sweet red pepper. We love to serve this with big dollops of creamy coconut yoghurt, toasted sourdough and avocado on the side.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a large pinch of salt. Cook for ⏱️ 5-10 minutes until soft.
drizzle of olive oilgarlic3 cloves
2
Add the mixed herbs, paprika and cumin and cook for ⏱️ 2 minutes before adding the sliced red peppers. Mix well and cook for ⏱️ 5-10 minutes until the peppers soften.
paprika2 teaspoonsground cumin1 teaspoonred peppers2
3
Once the peppers are a little soft, add the tomato puree, harissa paste (if using), tinned tomatoes and apple cider vinegar. Mix everything really well before leaving to cook for ⏱️ 20 minutes.
harissa paste1 tablespoonapple cider vinegar1 tablespoon
4
Once ready to serve, remove the pan from the heat and spoon on four big dollops of coconut yoghurt. Garnish with some fresh parsley and cracked pepper.
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