Shakshuka

Ingredients for Shakshuka

• 3 tablespoons canola oil

• 2 medium yellow onions, chopped

• 1 large green pepper, cored, seeded, and chopped

• 1 large jalapeño chilli, cored, seeded, and chopped

• 7 garlic cloves, finely chopped

• 60ml tomato paste

• One 800g can whole peeled tomatoes, crushed by hand

• 1 bay leaf

• 2 1/2 tablespoons sugar

• 1 1/2 tablespoons kosher salt

• 1 tablespoon sweet Hungarian paprika

• 1 tablespoon ground cumin

• 1 1/2 teaspoons freshly ground black pepper

• 1 teaspoon ground caraway

• 1/2 bunch Swiss chard, stemmed and chopped, or spinach

• 8 to 12 large eggs

How to make Shakshuka

1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.

2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.

3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.