Shakshuka

shakshuka
DifficultyBeginner

A deliciously interesting way to start the day. Simple to cook and it's a Tunisian breakfast in a single pan.

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shakshuka
Yields1 Serving
Cook Time15 mins
 2 tbsp Olive Oil
 6 Rashers BaconSliced into thin pieces
 1 Onionfinely chopped
 1 Garlic CloveThinly sliced
 400 ml Chicken Stock
 1 Red PepperDiced
 4 Eggs
 250 g Cannellini Beans
 1 tsp Cumin Seeds
 400 g Tinned Chopped Tomatoes
 2 tbsp CorianderChopped
1

In a heavy skillet place the oil and fry the bacon until almost crispy.

2

Remove the bacon and place on a piece of kitchen paper. Now add the onion and rep pepper to the same pan with the oil still in the pan.

3

When the onion begins to colour add in the cumin seeds, chopped tomatoes and chicken stock. Bring to a boil then turn down the heat.

4

Add the bacon back to the pan, add a drizzle of insane in the brain chilli sauce and the cannellini beans.

5

Simmer for 5 Minutes. Then add the eggs one at a time being careful not to get any egg shell in the meal. Place a lid over the pan and lower the heat to a slow simmer, the eggs should take about 5 Minutes but remain looking cooked yet still runny.

6

Add any seasoning you require, sprinkle over the chopped coriander and drizzle with a little more insane in the brain chilli sauce. Eat with a chunk of sourdough bread for maximum enjoyment.

Ingredients

 2 tbsp Olive Oil
 6 Rashers BaconSliced into thin pieces
 1 Onionfinely chopped
 1 Garlic CloveThinly sliced
 400 ml Chicken Stock
 1 Red PepperDiced
 4 Eggs
 250 g Cannellini Beans
 1 tsp Cumin Seeds
 400 g Tinned Chopped Tomatoes
 2 tbsp CorianderChopped

Directions

1

In a heavy skillet place the oil and fry the bacon until almost crispy.

2

Remove the bacon and place on a piece of kitchen paper. Now add the onion and rep pepper to the same pan with the oil still in the pan.

3

When the onion begins to colour add in the cumin seeds, chopped tomatoes and chicken stock. Bring to a boil then turn down the heat.

4

Add the bacon back to the pan, add a drizzle of insane in the brain chilli sauce and the cannellini beans.

5

Simmer for 5 Minutes. Then add the eggs one at a time being careful not to get any egg shell in the meal. Place a lid over the pan and lower the heat to a slow simmer, the eggs should take about 5 Minutes but remain looking cooked yet still runny.

6

Add any seasoning you require, sprinkle over the chopped coriander and drizzle with a little more insane in the brain chilli sauce. Eat with a chunk of sourdough bread for maximum enjoyment.

Shakshuka
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