Shakshuka

HERE'S HOW WE MAKE IT

Shashuka started out as an Israeli breakfast dish but it's so good and versatile that you can have it any time of day or night - it's particularly good when you come back late from a party and need extra sustenance. Our version includes diced feta which gives a salty, creamy counterpoint to the sweet vegetables. Traditionally, you'd crack a couple of eggs into the hot shakshuka for a final cook - it's very good and makes the dish more hearty (and can we highly recommend Holbrook Paddock eggs to do the job?) - but it's still delicious without them, maybe with some warm Turkish bread on the side to dunk.

INGREDIENTS

Tomatoes, red capsicum, garlic, onion, olive oil, fresh coriander, ground cumin and cumin seeds, feta cheese, lemon juice, smoked paprika, flaked chilli, salt.

ALLERGENS

CONTAINS:

Dairy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	PER 100G RAW	PER SMALL SERVE
ENERGY	266.2kj	2262.6kj
PROTEIN	2.5g	21.7g
FAT TOTAL	4.1g	34.9g
- SATURATED	1.6g	13.2g
CARBS	3g	25.6g
- SUGARS	2.8g	23.5g
SODIUM	282.5mg	2400.8mg

SIZES

Individual:Serves one adult.
Small:Serves two adults.
Large:Serves 4-5 adults.
Extra Large:Serves 6 adults.

GOES WITH

Sprinkle with fresh coriander and serve with warm flat bread, with some harissa and/or green tahini on the side.

PREP, COOK AND SERVE

Suitable for freezing. Eggs not included.

TO COOK SMALL: Remove plastic film, cover with foil and place in a preheated 200C oven for 25 (from fresh/defrosted) to 45 minutes (from frozen), stirring gently once or twice, until piping hot. Serve as is or make two wells in the mixture and crack an egg into each well, swirling the white into the vegetables. Put the trays back in the oven, uncovered, for approximately 8-10 minutes, or until the whites are set and the yolks still runny.

TO COOK LARGE: Remove plastic film, cover with foil and place in a preheated 200C oven for 40 (from fresh/defrosted) to 60 minutes (from frozen), stirring gently once or twice, until piping hot. Serve as is or make four wells in the mixture and crack an egg into each well, swirling the white into the vegetables. Put the trays back in the oven, uncovered, for approximately 8-10 minutes, or until the whites are set and the yolks still runny.