Shakshuka on Toasted Ciabatta

Name: Shakshuka on Toasted Ciabatta with Greek Style Cheese, Bell Pepper and Parsley | Serves 2
Total time: 15 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 unit(s) Bell Pepper**; 1 bunch(es) Flat Leaf Parsley**; 2 unit(s) Ciabatta; 1 carton(s) Finely Chopped Tomatoes with Onion and Garlic; 100 grams Greek Style Salad Cheese; 2 unit(s) Egg; 1 tsp Sugar

with Greek Style Cheese, Bell Pepper and Parsley | Serves 2

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Shakshuka is a delicious breakfast recipe popular in many parts of North Africa and the Middle East, but enjoyed all over the world.

This take on the classic is served on toasted ciabatta and topped with a scattering of parsley and Greek style cheese - yum!

Tags:

Egg(s) not included

•Veggie

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

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.

Total15 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper**

1 bunch(es)

Flat Leaf Parsley**

2 unit(s)

Ciabatta

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

100 grams

Greek Style Salad Cheese

Not included in your delivery

2 unit(s)

Egg

1 tsp

Sugar

Nutritional information

Energy (kJ)2148 kJ

Energy (kcal)513 kcal

Fat19.7 g

of which saturates9.9 g

Carbohydrate59.4 g

of which sugars17.3 g

Protein24.9 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Kettle

•Pan

Instructions

a) If you don't have a toaster, preheat your grill to high. Boil a half-full kettle.

b) Pour the boiled water into a medium saucepan and bring to the boil. Boil the eggs (see pantry for amount) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.

c) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.

d) Roughly chop the parsley (stalks and all).

e) Halve the ciabatta.

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the bell pepper and season with salt and pepper. Fry, stirring, until just soft, 3-4 mins.

c) Add the chopped tomatoes, sugar (see pantry for amount) and three quarters of the parsley to the pan. Cook, stirring, until piping hot, 1-2 mins.

a) While the sauce cooks, toast the ciabatta halves in your toaster until golden. Alternatively, grill on the top shelf until golden, 2-3 mins.

b) Once cooked and cooled, remove the eggs from their shells and cut them in half vertically.

c) Share the toasted ciabatta halves between 2 serving plates and top with the tomato sauce.

d) Place half an egg, cut-side up, on top of each ciabatta half. Crumble over the Greek style salad cheese and sprinkle over the remaining parsley to finish.