Shakshuka
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 small red onion
- 3 cloves garlic
- 2 red peppers
- 1 teaspoon mixed dried herbs
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 tablespoon tomato purée
- 1 tablespoon harissa paste
- 2x 400g cans of chopped tomatoes
- 1 tablespoon apple cider vinegar
- pinch of sea salt
- drizzle of olive oil
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Preparation
Step 1
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a large pinch of salt. Cook for 5-10 minutes until soft.
Step 2
Add the mixed herbs, paprika and cumin and cook for 2 minutes before adding the sliced red peppers. Mix well and cook for 5-10 minutes until the peppers soften.
Step 3
Once the peppers are a little soft, add the tomato puree, harissa paste (if using), tinned tomatoes and apple cider vinegar. Mix everything really well before leaving to cook for 20 minutes.
Step 4
Once ready to serve, remove the pan from the heat and spoon on four big dollops of coconut yoghurt. Garnish with some fresh parsley and cracked pepper.
Step 5
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