Missed out writing my blog last week as I was away on my brother-in-law’s stag do in Poland. Now I’ve recovered, I’m making up for it with a double blog this weekend. A recipe today and my usual blog will follow tomorrow. If you’re stuck for ideas for dinner tonight, I’d really recommend Shakshuka. Easy and delicious…

Shakshuka is a bit of a speciality round where I live. My friend Louise makes a great version for brunch but I made mine for dinner this week and had forgotten how much I love it so sharing the recipe here. Serve it with challah or rice.

Shakshuka Recipe

Serves 2 adults and 2 kids (or 3 adults)

Ingredients

• 1 large onion, finely diced
• 3 tbsp olive oil
• salt & pepper
• 1 tsp of ground cumin
• 1 tsp of ground caraway
• 1 tsp paprika
• cayenne pepper to taste (I used about 1/4 tsp)
• 1 red pepper, chopped
• 1 red chilli, diced small (don’t worry about deseeding)
• 2 tins of chopped tomatoes
• generous dollop of tomato puree
• 3 cloves of garlic, crushed
• 6 large eggs (allow 2 eggs per adults and 1 egg per child)
• fresh chopped parsley

Method

1. Heat the oil in a large, wide pan and fry off the onions over a medium heat until they’re translucent
2. Add the spices, red pepper and chilli and stir in for a minute or two
3. Add the tinned tomatoes, tomato puree and crushed garlic and continue to cook for 10-15 minutes
4. Crack the eggs in and cook for a further 5 minutes until the eggs are nicely poached
5. Sprinkle with chopped parsley and serve with challah or rice