Delicious shakshuka recipe from Anna Ross
Shakshuka - from 'The Beauty Chef' Recipe Book :)
This mouth watering shakshuka teamed with wholegrain toast makes the perfect balanced meal. And it's full of rich red veggies that contain lycopene - a powerful natural antioxidant which may help to reduce the risk of cancers and keep our heart healthy!
1 tbsp olive oil
1/2 red capsicum, seeded and very thinly sliced lengthways
1 small red onion, thinly sliced
1 clove of garlic, finely chopped
1/2 tsp cumin
1/2 tsp sweet paprika
1/2 tsp chilli flakes
400g can chopped tomatoes
Salt and freshly ground black pepper to season
4 large eggs
100g marinated goat's cheese, crumbled
1 large handful coriander leaves, coarsely chopped
Preheat the oven to 200C
Heat the oil in a medium ovenproof frying pan over low-medium heat. Cook the capsicum, onion and garlic, stirring occasionally, for 10 minutes, or until softened. Add the spices and cook until fragrant. Add the tomato and simmer for 10-15 minutes, until reduced to make a sauce. Season with salt and pepper.
Make four wells in the cooked tomato sauce and crack an egg inside each one. Bake in the oven for 15 minutes or until the white is just set and the egg yolk is still runny, or until cooked to your liking.
To serve, scatter with goat's cheese and coriander leaves
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