Home-Cooked Shakshuka | The Dinner Ladies

HERE'S HOW WE MAKE IT

Shakshuka started out as an Israeli breakfast dish but it's so 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 - 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

	SMALL	LARGE
ENERGY	2273.7kj	4547.4kj
PROTEIN	21.8g	43.6g
FAT TOTAL	35g	70g
- SATURATED	13.2g	26.4g
CARBS	25.8g	51.6g
- SUGARS	23.7g	47.4g
SODIUM	2402.3mg	4804.6mg

SIZES

Small:

Serves two adults with accompaniments

Large:

Serves four adults with accompaniments

GOES WITH

Sprinkle with fresh coriander, and serve with warm Turkish bread.

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours.

PLEASE NOTE: eggs are not included with this dish.

SMALL: Remove plastic film, cover with foil and place in a preheated 200C oven for 25 (from 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 (not provided) 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.

LARGE: Remove plastic film, cover with foil and place in a preheated 200C oven for 40 (from 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 (not provided) 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.