Classic Shakshuka
Prep: 5 minutes
Cook: 20 minutes
Cook: 20 minutes
Easy
Serves 2
Experience the comforting warmth of this dish, featuring perfectly poached eggs nestled in Belazu’s Shashuka Paste, consisting of red peppers, tomatoes, and harissa.
Ingredients
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For The Shakshuka
2 tbsp Belazu Early Harvest Extra Virgin Olive Oil -
1 Onion, thinly sliced
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1 Red pepper, thinly sliced
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4 tbsp Belazu Shakshuka Paste
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200ml Water
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4 Eggs
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Salt and pepper
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To Serve
4 tbsp Greek yoghurt -
1 tbsp Coriander, finely chopped
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1 tsp Chilli flakes
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1 tbsp Belazu Early Harvest Extra Virgin Olive Oil
Method
- Step 1: Saute the onion and pepper in the olive oil over medium-high heat until soft, sweet and caramelised.
- Step 2: Add the Shakshuka Paste and fry for 1 minute. Then add the water and cook until reduced by half.
- Step 3: Reduce the heat to a simmer and, with the back of a spoon, create 4 small wells in the sauce ready for your eggs. Crack 4 eggs into the wells, cover with a lid and cook for 5-8 minutes, depending on how you like your eggs.
- Step 4: To finish, dollop over the yoghurt, scatter over the coriander and chilli flakes and drizzle generously with the olive oil. Enjoy with toasted sourdough bread.
