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Shakshuka

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Recipe by Joe Boiling
Serves 3
Oven temp. 310 ℃
Ingredients
  • 1 Bell Pepper, any colour, deseeded and diced
  • 1 Red Onion, finely diced
  • 2 Garlic Cloves, crushed
  • 1/2 Tsp Brown Sugar
  • 1/2 Tsp Sherry Vinegar
  • 1 Tsp Smoked Paprika
  • Pinch of Chilli Flakes
  • 1 Tin Chopped Tomatoes
  • 2 Eggs
  • Chopped parsley, coriander and chillies to garnish
  • Super popular throughout the Middle East and North Africa, Shakshuka is a delicious one pan meal that’s a great way to blow away the cobwebs at breakfast!

    Heat a cast iron pan in your Roccbox with a good lug of olive oil for a few moments before adding the onion with a good pinch of salt and pepper. Return the pan to the oven and cook the onions until they begin to soften.

    Add the peppers, garlic and spices and cook until the peppers begin to soften. Chuck in the sugar, stir well and return to Roccbox for a few moments to caramelise.

    Next, add the vinegar, stir well and return to Roccbox for 30 seconds. Pop the tomatoes to the pan, mix well and cook for a further 3-5 minutes depending how thick you like your sauce!

    Check the seasoning, adding more chilli if required and crack two eggs straight into the pan before seasoning and returning to your Roccbox for around 3-4 minutes. Note – if you like your eggs a little more runny, cover with foil at this point.

    Sprinkle over some chopped parsley, coriander and some sliced chilli’s, grab a fork and dig in!

    Add a bit of feta on top if you’re a cheese-a-holic or up the chilli’s if you like a little more heat!

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