Simple Shakshuka Recipe

Published on

picture of tomato-based shakshuka surrounded by toasted wrap triangles, topped with fresh basil and crumbled feta

This is such a handy and delicious brunch option which only takes about 20 minutes to make.

I used frozen veg in this recipe to make it quick & easy, you can swap this for fresh, chopped versions if you prefer – if so, you will just need to sauté for longer so they start to soften before adding the tinned tomatoes.

Ingredients (serves 2)

2 handfuls of frozen chopped onion
1 tbsp of frozen chopped garlix
2 handfuls of frozen chopped peppers
1 tbsp of olive or rapeseed oil
1 tsp of chilli flakes (or more if you can handle the heat!)
2 tbsp frozen coriander
1 tsp sugar
2 tins of chopped tomatoes
4 eggs
50g (1/4 of a block) of feta
2 large wholegrain wraps
1 large handful of fresh coriander or basil

Method

  1. Heat the oil in a frying pan, add the onion, garlic, peppers, chilli flakes & coriander and sauté for 3-4 mins, until everything has defrosted fully. If there is any water in the pan at this stage drain it off.
  2. Add the tinned tomatoes & sugar, then bring to the boil and reduce to a gentle simmer for ~10 mins, until the sauce has thickened enough to make wells for the eggs.
  3. Use a large serving spoon to make 4 wells in this, crack the eggs in and out a lid on the pan and reduce the heat to low for ~8 minutes, until the eggs are cooked to your liking.
  4. While the eggs are cooking, fold the wraps in 4 and put them on the toaster on a low to medium setting, after the pop open them halfway so they are a semi-circle, then fold them the opposite way so the side that was in the middle is now on the outside and toast them again.
  5. Once the eggs are cooked turn off the heat, crumble the feta and top and scatter with fresh herbs, option to tear the wraps in 4 and arrange to surround the dish. Enjoy!

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