shakshuka & tzatziki
ingredients
16
count
nutrition
298
calories
total time
40
mins
serves
6
servings
method
ingredients
ingredients
Tzatziki
- 1x large cucumber
- salt
- ½ lemon, juiced
- 1 bunch of fresh mint
- 1 clove of garlic
- 500g of Glenisk Organic Greek Style Natural Yogurt
Shakshuka
- 3 tbsp olive oil
- 1 red onion
- 3 red bell peppers
- 2 cloves of garlic, crushed
- 500g tinned, chopped tomatoes
- 50g tomato paste
- 75g harissa paste
- 1 tsp cumin
- 1 tsp ground coriander
- Salt & pepper to taste
- 6 eggs
method
Tzatziki
- Grate 1 whole cucumber into a bowl.
- Add salt and drain away liquid.
- Add juice of ½ lemon, fresh chopped mint and crushed garlic.
- Stir in Glenisk yogurt and season to taste.
Shakshuka
- Heat a deep cast iron pan over a medium heat for 1-2 mins.
- Slowly warm the olive oil and add the chopped onion & peppers.
- Sauté until the onions and peppers have softened, then add garlic and continue to stir for another 2 minutes.
- Stir in the chopped tomatoes, tomato paste and harissa paste until blended.
- Add in the spices and allow mixture to simmer at a low heat for 30 minutes.
- Add in salt and pepper or more spice to taste.
- After you’ve allowed mixture sit for 30 mins, create wells in the mixture and crack one egg into each well.
- Put the cast iron pan into a preheated oven at 180°C for 10 minutes or until the eggs have cooked through.
- Serve shakshuka topped with fresh tzatziki, chopped parsley, a lemon wedge and a couple of slices of toasted sourdough.
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