Shakshuka with Toasted Turmeric Seed Bread
Serves 2
Prep Time 20 mins
Cooking 30 mins
Level low
Ingredients
- 1, Diced Onion
- 1 Finely chopped Cloves of garlic
- 2 tbsp Olive Oil
- 1 deseeded and diced Red Peppers
- 1 tsp Sweet Paprika
- 1 tsp Ground Cumin
- Good pinch of Chilli Flakes
- Salt and pepper to season
- 400g Mayor Cherry Tomatoes
- Pinch of Sugar
- 4 Eggs
- 4 slices Seed bread and Turmeric
- 50g Crumbled Feta Cheese
- 1 tbsp Chopped fresh parsley Ground coriander
Start by frying together the onion and garlic with the olive oil and soften together for 4 minutes. Add in the red pepper and spices, season with salt and pepper and cook for another 3 minutes. Tip in the tin of cherry tomatoes and add in a pinch of salt. Bring to the boil, lower the heat and cook for another 10 minutes. When ready, make 4 wells in the sauce and crack in the 4 eggs, making sure not to break the yolks. Place on the lid, or alternatively place into the oven and cook for 4-5 minutes. Meanwhile, cut 4 slices of the turmeric and seed bread, drizzle generously with olive oil and toast in a hot pan on both sides. To serve, crumble over the feta cheese and sprinkle over the fresh chopped herbs. Serve with the toasted turmeric and seed bread on the side.
