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This Shakshuka Creation Is Hands Down The Best Way To Eat Eggs

Ingredients
  • Shashuka Ingredients:
  • 3 red bell peppers
  • 1 red onion
  • 2 cloves of garlic, crushed
  • 1 500g tin of chopped tomatoes
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 50g tomato paste
  • 3 tbsp olive oil
  • 6 eggs
  • Salt & pepper to taste
  • Tzatziki Ingredients:
  • 1 large cucumber
  • Juice ½ lemon
  • 1 bunch of fresh mint
  • 1 clove of garlic
  • Salt
  • 500g Glenisk Organic Greek Style Natural Yogurt

This is one of those impressive dishes that you can pretend took you ages and was incredibly complicated.

Pretend you are a Michelin-level chef, who draws inspiration for your cooking from the Middle East and completely wow your mates.

The good news is that it's actually super simple.

Follow this foolproof step-by-step guide, crafted by Tang, to create a dish that works for breakfast, lunch or dinner.

This is a seriously satisfying feed, with a gorgeous complimentary side dish of tzatziki.

Instructions

Step 1

Heat a deep cast iron pan over a medium heat for one to two minutes. Add olive oil.

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Step 2

Add the chopped onion and peppers.

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Step 3

Sauté until the onions and peppers have softened, then add garlic and continue to stir for another two minutes.

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Step 4

Stir in the chopped tomatoes and tomato paste until they are well mixed.

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Step 5

Add in the spices and allow the mixture to simmer at a low heat for 30 minutes. Add in salt and pepper or more spice to taste.

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Step 6

After you’ve allowed the mixture sit for 30 minutes, create wells and crack one egg into each well.

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Step 7

Put the cast iron pan into a preheated oven at 180°C for 10 minutes or until eggs have cooked through.

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Step 8

For the tzatiziki, grate one whole cucumber into a bowl and squeeze out any excess liquid. Add the cucumber to the yogurt.

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Step 9

Add salt, the juice of ½ lemon, fresh chopped mint and crushed garlic.

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Step 10

Serve the shashuka topped with fresh tzatziki, a lemon wedge and a couple of slices of toasted sourdough.

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Enjoy!

Written By

Louise Donnery

louise@lovindublin.com

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