Shakshuka Recipe
Recipe information
Make Shakshuka in just 25m. Two poached local farm eggs, chickpea, tomato, avocado, fresh cheese, cumin, sesame seeds, sourdough toast
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Ingredients
Vegetables & Legumes
Eggs
Dairy
Spices & Condiments
Breads
Preparation
1. Prepare the base
In a skillet, heat a drizzle of olive oil over medium heat. Add the diced tomatoes and chickpeas. Cook for about 5-7 minutes until the tomatoes are soft.
2. Add spices
Stir in the cumin and cook for another minute until fragrant.
3. Poach the eggs
Create two small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for about 5 minutes, or until the eggs are poached to your liking.
4. Prepare toast
While the eggs are cooking, toast the sourdough bread slices until golden brown.
Serving
5. Plate the dish
Once the eggs are cooked, carefully transfer the shakshuka to plates. Top with sliced avocado, crumbled fresh cheese, and sprinkle with sesame seeds.
6. Serve with toast
Serve the shakshuka alongside the toasted sourdough bread for dipping.
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