Love Beets Sweet + Smoky Beetroot Shakshuka
Serves: 4
Ready in: 30 to 60 mins
Shredded beetroot gives this traditional Middle Eastern breakfast dish a delicious, earthy twist. Serve it with flatbreads so you can mop up all of the tomato juices.
Ingredients:
For the dukkah:
25g pine nuts½ tsp fennel seeds
½ tsp cumin seeds
½ tsp coriander seeds
1 tbsp sesame seeds
For the shakshuka:
2 tbsp olive oil
1 large red onion
2 garlic cloves, diced
2 tbsp tomato purée
2 x 400g tins plum tomatoes
2 tsp paprika
400g tin chickpeas, drained
184g Love Beets Sweet + Smoky Shredded Beetroot
4 free- range eggs
1 tbsp mint, chopped
1 tbsp coriander, chopped
1 tbsp dill, chopped
flatbreads, to serve
method:
- Add the dukkah ingredients to a frying pan set over a low-medium heat and toast gently until the nuts are golden and the spices are fragrant.
- Add the oil to a large ovenproof shallow pan and set over a low-medium heat. Slice the onion and add it to the pan. Cook, stirring occasionally, for 10 minutes, until soft. Then add the garlic and tomato purée, and cook for two minutes more.
- Stir in the paprika followed by the tomatoes, beetroot, chickpeas and 200ml water. Cover and gently simmer for 20 minutes, stirring occasionally, until thickened.
- Use the back of a spoon to make four wells in the mixture and crack an egg into each well. Cover with a lid and cook until the eggs are cooked.
- Scatter over the herbs and dukkah before serving with warm flatbreads.
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