My first attempt at making the Shakshuka .This is one recipe that caught my eye and I had to try it out . In the Banting challenge I’ve had to step out of my comfort zone and try new recipes out and explore different cuisines. The shakshuka is Eastern Mediterranean and I loved it. I’d like to think my first attempt wasn’t bad at all
The recipe took approximately 10 mins to prepare and it was so quick and easy. I believe in quick and easy recipes. Once the recipe gets complicated I don’t have the motivation to prepare it. Simplicity is key !
The recipe is down below , try it and tell me how it goes 🙂
1 large or 2 small onions
2 red peppers
3tbsp olive oil
2-3 cloves of garlic, crushed
2tsp ground cumin
2tsp ground paprika
2tbsp chopped fresh parsley leaves
4tbsp chopped fresh cilantro leaves, divided
1tsp dried or 2tsp fresh thyme (fresh leaves removed from stem and chopped)
12oz ground beef (lean, eg 90% is best)
1 x 28oz can or carton of chopped tomatoes
2oz feta cheese
Peel and slice the onions in half or quarter rings, depending on size. Core the peppers and cut in slices.
Heat the oil in a large shallow pan or skillet and add the onions. Cook for 2-3minutes until they start to soften. Add the peppers and cook, stirring now and then, for another 5minutes.
Add the garlic, cumin, paprika, parsley, 2tbsp cilantro and thyme and stir. Cook for another couple minutes until starting to brown slightly.
Add the ground beef and brown the meat, then add the tomatoes. Cook for around 15-20minutes to allow the flavors to mingle. Up to this point can be made in advance and chilled or frozen.
When ready to serve, re-heat the sauce if needed then gently push four indentations in the sauce with the back of a serving spoon and crack an egg into each one. Chop up the feta into small chunks and sprinkle over the top. Cover the pan with a lid and allow the eggs to cook in the sauce for around 5 minutes, basting the whites with the sauce part-way if needed. Ideally you want the whites just cooked and the yolks still a little soft so they will mingle with the sauce when you serve up.
When the eggs are ready, sprinkle the remaining cilantro over the top and serve with bread on the side to mop up the sauces.