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Jan 22

Stovetop Shakshuka

CategoryDifficultyBeginner

This delicious recipe was created by Helen from @thegreekvegetarian  

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
 5 large truss tomatoes
 6 eggs
 1/2 cup feta cheese (crumbled)
 1 heaped tbsp tomato paste
 1 small onion (finely chopped)
 1 clove garlic (minced)
 1 large pinch G-Fresh Oregano
 1 large pinch G-Fresh Cumin
 1 large pinch G-Fresh Paprika
 1 large pinch G-Fresh Chilli Powder
 1 tbsp G-Fresh Za’atar
 1 large pinch fresh parsley
 Olive oil
 G-Fresh Atlantic Sea Salt
 G-Fresh Black Pepper
 *1 tsp raw sugar
1

In a large heavy base skillet over a medium heat, add a couple of tablespoons of olive oil and cook the onion and garlic until soft and fragrant.

2

In a food processor, blitz the tomatoes until they turn into a sauce-like consistency. Pour the tomatoes into the skillet, then add in the tomato paste. Add in 1/4 cup of water and mix well.

3

Sprinkle in all of the spices apart from the G-Fresh Za’atar and season well with Atlantic Sea Salt and Black Pepper. *Taste the sauce and if it tastes quite sharp, add in one teaspoon of raw sugar.

4

Simmer for approximately 10 minutes, or until the sauce has thickened slightly.

5

Time to add the eggs. Move a tablespoon of sauce mixture away from a section of the pan and crack an egg in its place. Continue this step with the remaining eggs. Season the eggs with Atlantic Sea Salt and Black Pepper.

6

Cover the Shakshuka with a lid and allow to cook until the eggs are cooked. Depending on how well you like your egg yolks cooked, the time to cook the eggs will differ.

7

Finish the Shakshuka by sprinkling with feta cheese, fresh parsley, Za’atar and a drizzle of olive oil.

8

Serve with fresh or toasted bread.

Enjoy!

 

Ingredients

 5 large truss tomatoes
 6 eggs
 1/2 cup feta cheese (crumbled)
 1 heaped tbsp tomato paste
 1 small onion (finely chopped)
 1 clove garlic (minced)
 1 large pinch G-Fresh Oregano
 1 large pinch G-Fresh Cumin
 1 large pinch G-Fresh Paprika
 1 large pinch G-Fresh Chilli Powder
 1 tbsp G-Fresh Za’atar
 1 large pinch fresh parsley
 Olive oil
 G-Fresh Atlantic Sea Salt
 G-Fresh Black Pepper
 *1 tsp raw sugar

Directions

1

In a large heavy base skillet over a medium heat, add a couple of tablespoons of olive oil and cook the onion and garlic until soft and fragrant.

2

In a food processor, blitz the tomatoes until they turn into a sauce-like consistency. Pour the tomatoes into the skillet, then add in the tomato paste. Add in 1/4 cup of water and mix well.

3

Sprinkle in all of the spices apart from the G-Fresh Za’atar and season well with Atlantic Sea Salt and Black Pepper. *Taste the sauce and if it tastes quite sharp, add in one teaspoon of raw sugar.

4

Simmer for approximately 10 minutes, or until the sauce has thickened slightly.

5

Time to add the eggs. Move a tablespoon of sauce mixture away from a section of the pan and crack an egg in its place. Continue this step with the remaining eggs. Season the eggs with Atlantic Sea Salt and Black Pepper.

6

Cover the Shakshuka with a lid and allow to cook until the eggs are cooked. Depending on how well you like your egg yolks cooked, the time to cook the eggs will differ.

7

Finish the Shakshuka by sprinkling with feta cheese, fresh parsley, Za’atar and a drizzle of olive oil.

8

Serve with fresh or toasted bread.

Stovetop Shakshuka

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