Frugal February – Shakshuka

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Every time I make this I wonder why I do not make it more often. Shakshuka makes the perfect quick and easy supper dish. In it’s simplest form it is just eggs poached in a spicy tomato and pepper sauce. I serve it with chopped coriander sprinkled over the top, crusty bread and butter.

Ingredients (serves two).

1 tablespoon vegetable oil- I used sunflower oil

1 brown onion diced very small

2 cloves garlic crushed

1 red pepper diced

1 tin chopped tomatoes

2 teaspoons sugar

1 cup red wine

1 bunch parsley

1 large bunch chopped coriander

vegetable stock cube

1 tbs chilli powder

1 teaspoon cumin

4 free range eggs

Sautee onion and garlic in oil. Add cumin and chilli powder and cook lightly, don’t let it burn. Add diced red pepper and cook until soft. Add tinned tomatoes, chopped parsley, sugar, vegetable stock and wine and simmer until cooked through. At this point I turned off the heat and let the mixture sit for several hours so the flavours all came together. Just before you want to eat, turn the heat on again and simmer. Make 4 wells into the mixture and crack the eggs into the tomatoes. Cover with a lid and gently poach. When eggs lightly cooked, scatter with fresh coriander.

Tonight my choice was to make Shakshuka or omelettes. Shakshuka takes a little bit of chopping and simmering, but is somehow easier than watching over an omelette pan.Much more satisfying to eat too.

 

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