Shakshuka

Shakshuka
20
Shakshuka Image
A.I PROMPT:
Photograph of one Shakshuka natural baked with Heinz Peeled Tomatoes and Heinz Tomato Puree and parsley, iron skillets, natural light, minimalist beige kitchen worktop, diagonal view --ar 4:5 --v 6.0 --style raw --no ingredients
Heinz Peeled Tomatoes
Tinned Tomatoes
Shakshuka
RECIPE
Serves 4
  • 2 tbsp olive oil
  • 1 medium onion sliced
  • 2 tbsp harissa paste
  • 1 tsp ground cumin
  • 2 Romano pepper deseeded and thinly sliced
  • 2 garlic cloves finely chopped
  • 1tsp Heinz Tomato Puree
  • 4 medium free-range eggs separated
  • 1/2 tsp paprika
  • 1 medium tomato chopped
  • 100g feta cut into bitesize chunks
  • Small handful coriander leaves
To serve:
  • Pitta Bread
Method:
1. Heat olive oil in a large frying pan over medium heat. Cook sliced onion for 5 minutes until soft. Add peppers and saute for 5 more minutes until softened.
2. Add harissa paste, tomato puree, cumin, and garlic. Fry while stirring continuously for 1-2 minutes. Pour in Heinz chopped tomatoes, season generously with salt and black pepper. Reduce heat to low, simmer gently for 15 minutes.
3. Make 4 dips in the sauce using a large spoon, add 1 egg white to each dip. Cover and simmer for 5 minutes until the whites are nearly set. Gently place 1 yolk on each white, cover, and simmer for another 2-3 minutes until the eggs are cooked to your liking. This two-stage cooking method ensures perfect eggs.
4. Sprinkle paprika over each yolk, then scatter chopped fresh tomato, feta, and coriander. Serve with toasted pita bread.
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