Shakshuka on Toast
with Greek Style Cheese and Parsley
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
(Contains Cereals containing gluten)
(May contain Celery)
Flat Leaf Parsley
Greek Style Salad Cheese
Finely Chopped Tomatoes with Onion and Garlic
Not included in your delivery
a) Boil a half-full kettle. Pour the boiled water into a medium saucepan and bring to a boil. Boil the eggs (see pantry) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.
b) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
c) Roughly chop the parsley (stalks and all).
d) Halve the ciabatta.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once the oil is hot, add the pepper and season with salt and pepper. Fry until just soft, 3-4 mins. Continue to stir while it cooks.
c) Add the finely chopped tomatoes, sugar (see pantry for amount) and three quarters of the parsley to the pan, stirring until piping hot, 1-2 mins.
a) Toast the ciabatta halves in your toaster until golden and crumble the Greek style salad cheese into small pieces.
b) Remove the eggs from their shells and cut them in half vertically.
c) Place the toasted ciabatta halves on your serving plates and top with the tomato sauce. Sprinkle over three quarters of the Greek-style salad cheese and remaining parsley.
d) Place half an egg on each piece of ciabatta and sprinkle over the remaining parsley and Greek style salad cheese to finish.