Winter shakshuka

Name: Winter shakshuka
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g flatbreads; 1 tsp sugar; 100 g feta; 4 fresh eggs; 1 onions; 2 garlic cloves; 100 g washed, prepared kale; 1 bunch flat-leaf parsley; 2 tbsp olive oil; 2 tbsp tomato puree; 1 tin chopped tomatoes; ¼ tsp ground cumin; ¼ tsp chilli powder; salt and pepper to taste; a little sea salt

main dish vegetable dishes

Total: 30 min. | Active: 30 min.

vegetarian

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Shakshuka means "mixture", which is ultimately what it is. It is a popular classic from North Africa and Israel, traditionally made with tomatoes, onions, peppers and egg. Tinned tomatoes and kale are the life blood of this version of winter shakshuka. Feta adds a creamy component and if you like, you can also supplement this with a few eggs. Then put the pan on the table and everyone can happily gather round and dip their pita bread into it.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Vegetables
2 tbsp	olive oil
1	onion, cut into strips
2	garlic cloves, finely chopped
100 g	washed, prepared kale
2 tbsp	tomato puree
1 tin	chopped tomatoes (approx. 800 g)
1 tsp	sugar
¼ tsp	ground cumin
¼ tsp	chilli powder
	salt and pepper to taste

Eggs
100 g	feta, crumbled
4	fresh eggs
a little	sea salt
1 bunch	flat-leaf parsley, finely chopped
200 g	flatbreads

How it's done

Vegetables

Heat the oil in a wide, non-stick frying pan. Briefly sauté the onion and garlic. Steam the kale and tomato puree briefly. Add the tomatoes, season and simmer for approx. 10 mins.

Eggs

Mix the feta into the vegetables. Using a tablespoon, make four wells in the vegetables. Crack the eggs one at a time, carefully sliding them into the wells. Cover and leave to solidify for approx. 6 mins. Salt the eggs, sprinkle with parsley, serve the shakshuka with pita bread.

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