Title : Winter Shakshuka : Vegetarian : Gluten Free
link : Winter Shakshuka : Vegetarian : Gluten Free
Winter Shakshuka : Vegetarian : Gluten Free
Todays recipe suggestion is for a vegetarian winter shakshuka ... but what is Shakshuka and where did it come from?Shakshuka is a North African and Middle Eastern dish made from poached eggs in a tomato, chilli and onion sauce, commonly garnished with cumin, paprika, cayenne pepper, nutmeg. Although the dish has existed in the Mediterranean and Middle Eastern regions, it originated in North Africa, a typical Moroccan dish.
Shakshuka is prepared over low heat, starting with the vegetables and spices; once cooked, the eggs are added.
Give your shakshuka a festive glow-up by using seasonal vegetables. Butternut squash and kale are cooked in a harissa-spiced tomato sauce and topped with an egg - could be perfect for a Boxing Day brunch!
Instructions
1. Heat the oil in a large deep-sided frying pan that has a lid. Fry the red onion and butternut squash over high heat for 4-5 mins, until beginning to brown.
2. Reduce the heat and add the green pepper, garlic, harissa, cumin and smoked paprika. Cook for 2-3 mins until fragrant. Season well with salt and black pepper. Pour in the chopped tomatoes and crumble over the stock cube. Stir and bring to a gentle simmer. Cover and cook for 5-8 mins, or until the squash is almost tender.
3. Stir through the kale and cook for another 2 mins until wilted. Make 6 wells in the mixture and crack an egg into each one. Cover and cook for 10-12 mins until the whites have set on the top. Remove from the heat and sprinkle with the chopped herbs. Serve immediately.
Shakshuka is prepared over low heat, starting with the vegetables and spices; once cooked, the eggs are added.
Ingredients
Serves Six
2 tbsp olive oil
1 large red onion, roughly chopped
1 green pepper, roughly chopped
1 small butternut squash, about 700g, peeled and cut into bite-sized pieces
3 garlic cloves, crushed
1 tbsp harissa paste
¼ tsp ground cumin
1 tsp smoked paprika
2 x 400g tin chopped tomatoes
1 gluten-free vegetable stock cube
100g curly kale, stems removed
6 large eggs
2 tbsp chopped coriander or parsley
1 large red onion, roughly chopped
1 green pepper, roughly chopped
1 small butternut squash, about 700g, peeled and cut into bite-sized pieces
3 garlic cloves, crushed
1 tbsp harissa paste
¼ tsp ground cumin
1 tsp smoked paprika
2 x 400g tin chopped tomatoes
1 gluten-free vegetable stock cube
100g curly kale, stems removed
6 large eggs
2 tbsp chopped coriander or parsley
1. Heat the oil in a large deep-sided frying pan that has a lid. Fry the red onion and butternut squash over high heat for 4-5 mins, until beginning to brown.
2. Reduce the heat and add the green pepper, garlic, harissa, cumin and smoked paprika. Cook for 2-3 mins until fragrant. Season well with salt and black pepper. Pour in the chopped tomatoes and crumble over the stock cube. Stir and bring to a gentle simmer. Cover and cook for 5-8 mins, or until the squash is almost tender.
3. Stir through the kale and cook for another 2 mins until wilted. Make 6 wells in the mixture and crack an egg into each one. Cover and cook for 10-12 mins until the whites have set on the top. Remove from the heat and sprinkle with the chopped herbs. Serve immediately.
Each Serving Contains
Carbohydrate 18.5g Fat 12g Protein 12.7g Fibre 2.7g
From idea seen here
~ hope your holiday/Christmas preparations are going well ~
All the best Jan
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