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SMOKY SHAKSHUKA

Be sure to serve with lots of crusty bread.
READY IN

20 mins

COOKING TIME

15 mins

PREP TIME

5 mins

SERVES

3 people

ingredients

  • Nunez de Prado extra virgin olive oil
IN STOCK
  • 1 x tbsp La Chinata Hot Paprika
IN STOCK
  • 1 x tbsp Cumin Seeds
  • 1 x jar of Brindisa Fritada tomato and pepper sauce
IN STOCK
  • 1 x jar of Brindisa Sofrito tomato and onion sauce
IN STOCK
  • 1 x jar of Navarrico Piquillo Peppers
IN STOCK
  • 3 x free range eggs
  • 1 bunch of fresh parsley

METHOD

  1. Heat olive oil in a large pan.
  2. Add cumin seeds and paprika to the pan, toast the spices to draw the flavour out.
  3. Add the jars of Fritada and Sofrito. The Sofrito contains perfectly seasoned tomato and onion, and the Fritada is a pepper and tomato sauce.
  4. Add the roasted red peppers.
  5. Simmer the sauce for 10-15 minutes, until thickened.
  6. Make 3 wells and add the eggs. Pop the lid on and gently simmer for around 5 minutes, or until eggs are done.
  7. Top with freshly chopped parsley.

ingredients

  • Nunez de Prado extra virgin olive oil
(each)
IN STOCK
  • 1 x tbsp La Chinata Hot Paprika
IN STOCK
  • 1 x tbsp Cumin Seeds
  • 1 x jar of Brindisa Fritada tomato and pepper sauce
IN STOCK
  • 1 x jar of Brindisa Sofrito tomato and onion sauce
IN STOCK
  • 1 x jar of Navarrico Piquillo Peppers
IN STOCK
  • 3 x free range eggs
  • 1 bunch of fresh parsley

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