Main Course
A vibrant and hearty shakshuka featuring tender red beetroot and sweet tomatoes, gently spiced with fennel and paprika, with perfectly cooked eggs nestled within. Served with warm falafel and flatbreads, it makes for a satisfying and colourful meal.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
2Red onion
800 gRed beetroot
1 bunchFlat-leaf parsleyFinely chop red onion. Peel and dice red beetroot into 1 cm cubes. Chop flat-leaf parsley.
30 mlCoconut oil2Red onion
5 mlFennel seedsHeat 30 ml coconut oil in a large, deep frying pan or skillet over medium heat. Add red onion and 5 ml fennel seeds, then sauté for 3-4 minutes until the onion is softened and translucent.
800 gRed beetrootAdd the diced red beetroot to the pan. Stir well and cook for 10-12 minutes, stirring occasionally, until the beetroot begins to soften.
800 gTomatoes
5 mlSweet paprika powder
5 mlCumin
10 mlSalt
5 mlPepperStir in 800 g tomatoes, 5 ml sweet paprika powder, 5 ml cumin, 10 ml salt, and 5 ml pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 5-7 minutes to allow the flavours to meld.
8EggMake four small wells in the beetroot mixture. Carefully crack one egg into each well. Cover the pan again and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny to your liking.
400 gFalafel
1Flatbreads
30 mlVegetable oilWhile the eggs are cooking, warm the falafel and flatbreads. You can pan-fry the falafel in 30 ml vegetable oil until golden, and warm the flatbreads in a dry pan or microwave.
1 bunchFlat-leaf parsley400 gFalafel1FlatbreadsRemove the shakshuka from the heat. Garnish generously with flat-leaf parsley and serve immediately with the warm falafel and flatbreads.