Makes

4

Servings

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, chopped roughly
  • 1/2 yellow pepper, chopped into similar sized pieces
  • 2 garlic cloves, crushed
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 tablespoon FRANK'S RedHot® Original Cayenne Pepper Sauce
  • Sea Salt to taste
  • Fresh ground black pepper
  • 4 fresh chopped tomatoes
  • Or 400g can of cherry tomatoes in sauce
  • 4 large eggs
  • 1 tablespoon chopped fresh parsley leaves

directions

  1. Shakshuka is a great any time of day one pot dish perfect for sharing with friends and family. It can be done on the hob, or on the BBQ to bring out some extra flavour if you are feeling more adventurous. To start, heat the BBQ or hob to 180°C (350°F, Gas Mark 4).
  2. Heat the olive oil in a 20cm pan on the fire or hob. Note: when using the BBQ the pan should be fully metallic such as a cast iron pan or something similar, alternately you can prepare the meal in a BBQ safe dish such as an aluminium BBQ tray.
  3. Once the oil has heated, add the chopped onions, chopped yellow peppers, crushed garlic and stir together over a medium heat for about 5 minutes until lightly coloured.
  4. As soon as the vegetables are nicely coloured season with salt, pepper, cumin, coriander and Franks RedHot® original cayenne pepper sauce.
  5. Add the fresh chopped tomatoes and canned tomatoes to the pan. Stir, and let the mixture come to a simmer for about 6-7 minutes until the sauce thickens slightly.
  6. When the sauce is thick enough, using the back of a spoon, make 4 dips in the sauce large enough to hold the eggs, then crack the eggs into each one.
  7. Simmer gently for a few minutes until the whites of the eggs have set and then cover with a lid and continue to simmer gently until the yolk is how you like it, 4 minutes will set the yolk with a little runny centre.
  8. Once you’re happy with the eggs sprinkle over the torn parsley and serve.
  9. This dish is great with toasted flatbread or regular toast and is just as tasty when eaten as a leftover.