Give your breakfast a Middle Eastern makeover with this spicy veggie, gluten free dish.
Cooking Time
20 mins
Preparation Time
15 mins
2 yellow peppers, thinly sliced
½ teaspoon ground cumin
1 teaspoon fresh thyme leaves
½ teaspoon ground coriander
½ teaspoon spicy harissa
300g yellow and red cherry tomatoes, quartered
2 garlic cloves, crushed into a paste with ½ teaspoon of salt
150g Tenderstem®
2 free-range eggs
For the yoghurt sauce
100g fat-free Greek yoghurt
To serve
Small bunch of fresh herbs – coriander, mint & flat leaf parsley, chopped
Fresh bread
Sprinkle of za’atar (optional)
Method
Heat one tablespoon of the olive oil in a medium-sized frying pan, add the chopped shallots and fry gently over a low heat for 8-10 minutes, until soft and translucent.
Add the sliced pepper, ground cumin, fresh thyme, ground coriander and harissa to the pan and stir well.
Stir in the cherry tomatoes and garlic paste and cook for a further 15 minutes over a low heat. Stir occasionally, adding a little water if it is too dry, but only just enough to stop the mixture burning.
Make two wells in the mixture and crack an egg into each well. Cook very gently over a low heat for 5 minutes.
Meanwhile place the Tenderstem® in a steamer, or in a colander over a pan of simmering water and steam for 2-3 minutes until al dente.
Add the Tenderstem® to the shakshuka pan, arranging them around the eggs and continue cooking for a further 5 minutes until the eggs are set.
Make the yoghurt sauce by combining the Greek yoghurt, honey and lemon juice in a bowl and set aside.
Sprinkle chopped herbs and za’atar over the shakshuka and serve immediately with a bowl of yoghurt sauce on the side and plenty of fresh crusty bread.
Taken from House & Garden UK. Read the original here.
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