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Spicy Brunch Shakshuka
Serves 2 | with Garlic Naan
This Middle-Eastern brunch dish is packed with flavour! Perfectly poached eggs get cooked in a fiery tomato sauce. Finish with a drizzle of creamy yogurt and don't forget to dip in with the garlic naan!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Egg
(Contains Egg)
398 mL
Crushed Tomatoes
1 tbsp
Indian Spice Blend
2 unit
Garlic, cloves
2 unit
Flatbread
(Contains Milk, Soy, Wheat)
113 g
Yellow Onion
7 g
Cilantro
1 unit
Chili Pepper
100 mL
Greek Yogurt
(Contains Milk)
160 g
Sweet Bell Pepper
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Core, then cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop cilantro. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)
Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter, then onions and peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Season with salt and pepper. Add Indian Spice Mix and half the garlic. Cook, stirring often, until fragrant, 1 min.
Add crushed tomatoes, 1/2 cup water and 1/4 tsp chilis to the pan with veggies. (NOTE: Reference heat guide.)Bring to a simmer, stirring occasionally, until sauce thickens slightly, 5-6 min. Once simmering, reduce heat to low. Using a spoon, make 4 craters in sauce. Crack 1 egg into each crater. Season with salt and pepper. Cover the pan with a lid.Cook until eggs are set but slightly runny in the middle, 4-5 min.**
Meanwhile, stir together remaining garlic and 1 tbsp oil in a small bowl. Brush garlic oil over naan. Cut naan into quarters, then arrange on an unlined baking sheet. Toast naan in the middle of the oven until lightly golden-brown, 2-3 min. (TIP: Keep an eye on them so they don't burn!) Divide shakshuka between bowls. Dollop yogurt over top, then sprinkle with cilantro.Serve garlic naan on the side for dipping.
