Rainbow Shakshuka Recipe
Colourful veggies to spice up the traditional recipe with or without the eggs
Servings: 4 people
Ingredients
- 2 tbsp olive oil
- 1 red onion thinly sliced
- 3-4 cloves garlic minced
- 200 g colourful cherry tomatoes
- 1 yellow pepper sliced
- 1 green pepper sliced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 handful fresh parsley chopped
- 1/2 handful fresh coriander chopped
- 1 400g tinned tomato
- 100 g feta cheese crumbled, optional
- 1 avocado sliced
- 4 eggs poached, optional
- 1/2 tsp dark brown sugar to reduce acidity, optional
- salt and pepper to taste
Instructions
- Prepare the vegetables: wash and chop them.Heat olive oil in an oven proof skillet or pan. Add the onions and the brown sugar, let it caramelise for 2-3 minutes. The brown sugar is entirely optional - I use it to reduce the acidity of the tomatoes.
- Add all the tomatoes and peppers, cover with a lid and let them soften for 4-5 minutes.
- Add the tinned tomato (I prefer the "polpa" aka pureed tinned tomatoes) and the herbs and spices. Cook for another 5 minutes.
- In the meantime - if you are like me and trying to cook once but serving it both people who would eat eggs and who won't, you can poach a few eggs. Make sure they are poached to the minimum where hey are still quite runny, but you can lift them out of the boiling water without breaking them.
- You can now crumble the feta cheese onto the top of the shakshuka (if you use any) and place it into the oven. Bake for 10-15 minutes. If you want to add the poached eggs on the top or just one side of the dish - do it during the last 1-2 minutes of baking.You can just simply add sliced avocados on the top for vegan peeps.It's all entirely up to you, but even with traditional dishes like shakshuka - everything is possible!Enjoy.
