Mediterranean Vegetable Shakshuka

Mediterranean Vegetable Shakshuka

Mediterranean Vegetable Shakshuka

Prep Time
25 Minutes
Cook Time
40 Minutes
Ingredients
22
Servings
6
Shakshuka is a traditional dish of poached eggs in a rich tomato and vegetable sauce with fresh pesto, and the hero ingredient, smoked paprika. Our Smoked Paprika is smoked in Spain over an oak wood fire to develop a rich and smoky flavour. A simple impressive dish with an aromatic flavour, serve for brunch or a light dinner.
Ingredients
Key Products
Ground Cumin

Product Information

£ 1.69/unit,28g
Smoked Paprika

Product Information

£ 1.98/unit,40g
Ground Black Pepper

Product Information

£ 2.20/unit,33g
Caraway Seeds

Product Information

£ 2.02/unit,38g
Garlic Granules

Product Information

£ 1.89/unit,47g
Turmeric Powder

Product Information

£ 1.73/unit,37g
Cayenne Chilli Pepper

Product Information

£ 1.69/unit,26g
Cinnamon Ground

Product Information

£ 1.69/unit,32g
Garlic Granules

Product Information

£ 1.89/unit,47g
Dried Dill

Product Information

£ 1.97/unit,10g
Fennel Seeds

Product Information

£ 1.98/unit,28g
Flat Leaf Parsley

Product Information

£ 1.69/unit,3g
Cooking tip
  1. 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.
  2. Store the leftover Shakshuka Spice Blend in tightly covered jar in a cool, dry place.
  3. 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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