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Shakshuka

Serves: 2

Cost Cutting Eco Friendly Gluten Free‏

Healthy eggs poached in a tomato sauce - what's not to love about shakshuka?

Shakshuka Recipe: Veggie

Ingredients:

2 tbsp macadamia nut oil

4 shallots, thinly sliced

2 garlic cloves, finely chopped

2 red bell peppers, thinly sliced

a handful of cherry tomatoes, halved

2 tbsp harissa paste

2 tbsp tomato puree

1 tsp cumin

1 tsp paprika

6 very ripe large tomatoes, chopped

salt and pepper

4 medium free-range eggs

yoghurt (optional)

basil, chopped (optional)

method:

  • Heat the macadamia nut oil in frying pan, add the shallots and garlic and fry until soft.
  • Add the peppers, cherry tomatoes, harissa, tomato puree, cumin and paprika, and cook for about 20 minutes until the peppers soften.
  • Add the chopped tomatoes and cook for a further 10 minutes, until a thick sauce is reached. Season to taste.
  • Make four little dips in the sauce, and gently break the eggs into each well.
  • Place a lid on top of the pan, and simmer gently until the egg whites are cooked but the yolks are still runny.
  • Once the eggs are cooked, garnish as you wish and then serve.
Print Recipe www.thisisgoodoil.com/
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