Spicy Brunch Shakshuka
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Egg
(Contains Egg)
398 mL
Crushed Tomatoes
1 tbsp
Indian Spice Mix
(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
2 unit(s)
Garlic, cloves
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat May contain Gluten)
1 unit(s)
Yellow Onion
7 g
Cilantro
1 unit(s)
Chili Pepper
1 unit(s)
Greek Yogurt
(Contains Milk)
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
2 tbsp
Unsalted Butter*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.