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Mediterranean Vegetable Shakshuka
Ingredients
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Shakshuka Spice Blend:
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3 tablespoons granulated sugar
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1 tablespoon Ground Cumin
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1 tablespoon Smoked Paprika
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2 teaspoons Ground Black Pepper
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2 teaspoons Caraway Seeds , , ground in pestle and mortar
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1 teaspoon Garlic Granules
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1 teaspoon Turmeric Powder
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1/2 teaspoon Cayenne Chilli Pepper
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1/2 teaspoon Cinnamon Ground
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2:
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Mediterranean Vegetable Shakshuka:
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1 tablespoon olive oil
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1 small onion, finely diced
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1 teaspoon Garlic Granules
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250 grams (9 ounces) aubergine, diced
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250 grams (9 ounces) courgette, diced
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1 teaspoon Sea Salt
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1 teaspoon Dried Dill
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1/2 teaspoon Fennel Seeds , , ground in pestle and mortar
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400 grams tin chopped tomatoes
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6 eggs
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1 tablespoons Flat Leaf Parsley
Key Products
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Shakshuka Spice Blend is a savoury mix of cumin, smoked paprika, black pepper, caraway, garlic, turmeric, cinnamon and red pepper. It is a favourite seasoning throughout North Africa and the Middle East, and growing in popularity around the globe.
Store the leftover Shakshuka Spice Blend in tightly covered jar in a cool, dry place.
Use the leftover Shakshuka Spice Blend to prepare a classic shakshuka or create your own twist.
Instructions
- 1 For the Shakshuka Spice Blend, mix all the ingredients in a small bowl until well blended. Set aside.
- 2 For the Mediterranean Vegetable Shakshuka, heat the oil in a large cast iron frying pan on a medium heat. Add the onions and cook stirring until they become translucent, this will take about 5 minutes. Add the garlic and continue to cook and stir for a further minute. Add the aubergine and courgette and continue to stir and cook for 10-15 minutes, or until the vegetables are tender.
- 3 Reduce the heat to medium-low. Add 1 tbs of the Shakshuka Spice Blend, Salt, Dill and ground Fennel, stir to coat vegetables. Increase heat to medium, add the tomatoes, cook and stir constantly for 3-5 minutes, or until sauce has thickened slightly.
- 4 Reduce the heat to low, make 6 indentations with back of a spoon into the sauce mixture. Break eggs into each indentation and cover with a lid. Cook for 10-15 minutes (10 minutes for soft yolks or 15 minutes for firm yolks). If desired finish under a hot grill then sprinkle with Parsley.
- 5 Serve with sliced crusty bread.
- 6
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