Poached egg shakshuka

Name: Poached egg shakshuka
Cook time: 20 min
Yield: 2

with Mediterranean vegetables and garlic pita bread

Ready in around 20 mins

RECIPE FACT:

The origin of shakshuka is unknown, some say it comes from Yemen, others the Ottoman empire and some from North Africa.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Slice the capsicum into ½ cm strips discarding the core. Dice the courgette into 1 cm cubes. Roughly chop the coriander including the stalks.
2. TO TOAST THE GARLIC PITA:

Place the garlic pita breads into the toaster and toast until heated through – you may need to cut these in half and toast with cut side up. Remove from the toaster and cut into triangles.
3. TO COOK THE SHAKSHUKA:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the capsicum and courgette, season with salt and cook for 2-3 mins stirring occasionally. Turn the heat down to medium and pour in the shakshuka sauce. Add the baby spinach, stir to combine and cook for 1 min. Make dips in the sauce and break a free-range egg into each dip. Season with salt and cover the pan with a lid or tinfoil. Simmer gently for 2-3 mins until the egg whites have just set – cook a little longer for firmer eggs.
TO SERVE:

Spoon the shakshuka onto plates and serve with garlic pita triangles on the side. Sprinkle over the coriander and hazelnut dukkah.