Shakshuka

Name: Shakshuka
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Olive oil; 2 red onions, chopped; 3 cloves of garlic, crushed; 1 red pepper, diced; 2 tbsp balsamic vinegar; 3 tsp ras el hanout; 400 g tinned chickpeas, drained; 800 g chopped tomatoes; 100 g fresh spinach; 4 eggs; 75 g feta cheese or 150 g mozzarella, shredded; 75 g feta cheese or 150 g mozzarella, shredded; Fresh coriander or parsley, to serve; Fresh coriander or parsley, to serve

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

During holidays and weekends, I often attempt to adopt a two-meal strategy and shakshuka is a key weapon in my arsenal. It is a great brunch packed with goodness and protein, but my family are equally happy to eat this for dinner served with crusty bread.

Ingredients

Olive oil
2 red onions, chopped
3 cloves of garlic, crushed
1

Dinner
Brunch
Snack
Gluten-free
Vegetarian

Method

Colour the onions in a little oil for 5 minutes, then add the garlic and pepper to cook for another 5 minutes. Add the balsamic vinegar and then the ras el hanout. Give it all a stir, then add the chickpeas and tomatoes.

Simmer for 15 minutes, or longer if you want a richer sauce. Add the spinach. Give the pan a quick stir then make 4 wells in the sauce. Crack an egg into each. Sprinkle