Coriander and tomato shakshuka recipe
Get the weekend off to a delicious start with this tasty brunch recipe for shakshuka. A rich, herby tomato sauce surrounds gently baked eggs for a meal that’ll set you up for the rest of the day.
We love to serve our shakshuka recipe with toasted sourdough – even better if freshly baked. Sourdough is naturally fermented, meaning the tough outer shell of the grain is broken down before we eat it. This makes it easier to absorb and is gentler on our gut. Try our recipe for a sourdough starter here.
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- 6 tbsp olive oil
- 2 onions, finely sliced
- 1 red pepper, seeded and sliced
- 4 cloves of garlic, peeled and chopped
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- 1 tsp chilli flakes
- 2 tins of plum tomatoes
- 1 bunch of coriander, chopped
- 6-8 free-range eggs
- Sea salt and black pepper
- Preheat oven to 180°C/350°F/gas mark 4. Heat the oil in a large, heavy-based, lidded pan, add the onions and season.
- Cook for about ten minutes on a medium heat until the onions are well softened, being careful not to let them catch and burn.
- Add the red pepper, garlic and spices, and stir and cook for a further two minutes.
- Pour in the tomatoes, stir well, put the lid on and simmer for 20 minutes.
- Take the lid off, squash the tomatoes with a spoon and add half the coriander. Give it all a good stir.
- Divide the sauce between individual ovenproof dishes, make a well in each and crack an egg in. Cook in the oven for 10 to
12 minutes until the egg is set.
- Top with the remaining coriander and serve with slices of toasted sourdough.