Annabel Karmel’s Baby Shakshuka
Serves 2
A little work
Prep:
Cook:
Shakshuka is a delicious baked egg and tomato dish that can be eaten any time of day. It's a popular dish in the Middle East and North Africa and the name means 'mixture' in Arabic...
Skip to ingredients
- 50g Courgettefinely diced
- 1 Clove of garliccrushed
- 50g Potatopeeled and finely diced
- ¼tsp Ground cumin
- ¼tsp Ground coriander
- A pinch of cinnamon
- 400g Chopped tomatoes
- 1tsp Tomato purée
- 1tsp Thymechopped
- 2 British Lion eggs
- 1 Pitta bread
Method
step 1
Heat the oil in a small frying pan about 20cm wide. Add the onion, pepper, courgette and potato and fry for 2 minutes.
step 2
Add the garlic and spices and cook for 30 seconds. Add the tomatoes, thyme and puree. Bring up to the boil, then reduce the heat and simmer gently for 25 minutes until the vegetables are soft and the sauce has reduced.
step 3
Make 2 holes in the mixture. Crack the eggs into the holes and continue to simmer for 8-10 minutes until the egg whites have set but the yolks are still runny.
step 4
Toast the pitta and cut into lengths for dipping.