Annabel Karmel’s Baby Shakshuka
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 2
Ingredients
- 50g Courgette, finely diced
- 1 Clove of garlic, crushed
- 50g Potato, peeled and finely diced
- ¼tsp Ground cumin
- ¼tsp Ground coriander
- A pinch of cinnamon
- 400g Chopped tomatoes
- 1tsp Tomato purée
- 1tsp Thyme, chopped
- 2 British Lion eggs
- 1 Pitta bread
Method
- STEP 1
Heat the oil in a small frying pan about 20cm wide. Add the onion, pepper, courgette and potato and fry for 2 minutes.
- STEP 2
Add the garlic and spices and cook for 30 seconds. Add the tomatoes, thyme and puree. Bring up to the boil, then reduce the heat and simmer gently for 25 minutes until the vegetables are soft and the sauce has reduced.
- STEP 3
Make 2 holes in the mixture. Crack the eggs into the holes and continue to simmer for 8-10 minutes until the egg whites have set but the yolks are still runny.
- STEP 4
Toast the pitta and cut into lengths for dipping.