Shakshuka

This is a really easy dish that can be eaten for breakfast, lunch, or dinner. It tastes delicious and will be sure to satisfy your hunger.

As with all our recipes, allowing your child to do as much of the process themselves, where appropriate, is key in supporting their learning and development. So, think about if they can weigh, mix, chop or scoop independently, as this is where the real learning comes in!

Ingredients: 

• Olive oil
• 1 large, chopped onion
• 1 green bell pepper
• 2 chopped garlic cloves 
• ½ tsp ground coriander 
• ½ tsp cumin 
• ½ tsp paprika 
• 4 medium tomatoes, chopped roughly 
• 1 tin of tomatoes 
• 4 large eggs 
• Handful of freshly chopped parsley and mint (optional) 
  

How to: 

1. Heat oil in a large, heavy skillet or pan (with a lid) 
2. Fry chopped onions, bell peppers, and garlic 
3. Add salt, coriander, paprika, cumin, and pepper 
4. Cook for 5 minutes, stirring, until the onion and pepper are tender 
5. Add fresh chopped tomatoes and tinned tomatoes 
6. Bring the tomatoes to a boil, then cover and let simmer for 5-10 minutes, then uncover and cook a few more minutes until your sauce has thickened 
7. Make four wells in the sauce 
8. Crack an egg into each well 
9. Cover and cook until the egg whites are cooked through. If you prefer the eggs cooked through, use the grill to cook the eggs.  If you want to serve runny yolks use eggs with the Red Lion stamp 
10. Serve immediately!  
11. Add garnish if desired 
    

Helpful hint: 

Muddle the whites into the sauce with a skewer to help them set.