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Prep
10 minutes
Total
30 minutes
Serves
US | Metric
Ingredients
-
200 g Peeled plum tinned tomatoes
-
1 Large flat mushroom
-
1 Handful baby leaf spinach
-
½ Red onion
-
2 Crushed garlic cloves
-
1 tsp Smoked paprika
-
1 tsp Cumin
-
1 tsp Chilli powder
-
½ Fresh sliced chilli
-
1 tsp Dried chilli flakes
-
2 Slices prosciutto
-
1 Pinch rock salt
-
1 Handful fresh coriander
-
1 Egg
Shakshuka
One of my go to brunch favourites when eating out is a big hearty bowl of shakshuka. It’s so tasty, so I decided to recreate at home! I threw a load of different bits into this, but you could add things like chorizo, halloumi, chickpeas or even feta, but I kept this one fairly simple just using up what I had in the fridge.
- Add a little oil to a frying pan with your cumin, chilli powder, smoked paprika, onions and garlic and fry these off for a minute or so.
- Add your chopped mushrooms, chilli and spinach and cook until your spinach starts to wilt.
- Add your tinned tomatoes and dried chilli flakes and give it a good mix, and then throw in your salt to taste.
- Slice and add your prosciutto - here, if you wanted to add chickpeas or chorizo, add this in too.
- Stir together and then pop into an oven proof dish making a well in the middle - crack your egg into this and put into a pre heated oven on 180 degrees for around 10-15 minutes. Keep checking as you don’t want to over cook or under cook your egg. You want it just so the white just turns white instead of clear.
- Once the egg is cooked, take out of the oven and serve with a big sprinkle of fresh coriander and some crusty bread if you have it... I only had brown in at the time but it did the trick! I absolutely love this topped with some crispy halloumi or diced feta too, but again, I didn’t have any in in the fridge. Enjoy!
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Shakshuka
One of my go to brunch favourites when eating out is a big hearty bowl of shakshuka. It’s so tasty, so I decided to recreate at home! I threw a load of different bits into this, but you could add things like chorizo, halloumi, chickpeas or even feta, but I kept this one fairly simple just using up what I had in the fridge.
favorite
print
share
Prep
10 minutes
Total
30 minutes
Serves
US | Metric
Ingredients
-
200 g Peeled plum tinned tomatoes
-
1 Large flat mushroom
-
1 Handful baby leaf spinach
-
½ Red onion
-
2 Crushed garlic cloves
-
1 tsp Smoked paprika
-
1 tsp Cumin
-
1 tsp Chilli powder
-
½ Fresh sliced chilli
-
1 tsp Dried chilli flakes
-
2 Slices prosciutto
-
1 Pinch rock salt
-
1 Handful fresh coriander
-
1 Egg
- Add a little oil to a frying pan with your cumin, chilli powder, smoked paprika, onions and garlic and fry these off for a minute or so.
- Add your chopped mushrooms, chilli and spinach and cook until your spinach starts to wilt.
- Add your tinned tomatoes and dried chilli flakes and give it a good mix, and then throw in your salt to taste.
- Slice and add your prosciutto - here, if you wanted to add chickpeas or chorizo, add this in too.
- Stir together and then pop into an oven proof dish making a well in the middle - crack your egg into this and put into a pre heated oven on 180 degrees for around 10-15 minutes. Keep checking as you don’t want to over cook or under cook your egg. You want it just so the white just turns white instead of clear.
- Once the egg is cooked, take out of the oven and serve with a big sprinkle of fresh coriander and some crusty bread if you have it... I only had brown in at the time but it did the trick! I absolutely love this topped with some crispy halloumi or diced feta too, but again, I didn’t have any in in the fridge. Enjoy!
More from
Discover what else is on CooklyBookly