Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, annabel karmels baby shakshuka. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
No need to cook separate meals tonight! Here's a simple baby-friendly version of a Middle Eastern favourite - Shakshuka! Essentially, it's a tomato sauce packed with veggies and poached eggs.
Annabel Karmels Baby Shakshuka is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Annabel Karmels Baby Shakshuka is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have annabel karmels baby shakshuka using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Annabel Karmels Baby Shakshuka:
- Get 50 g courgette, finely diced
- Get Garlic clove, crushed
- Make ready 50 g potatoes, peeled and finely diced
- Make ready 1/4 tsp ground cumin
- Prepare 1/4 tsp ground coriander
- Get Pinch cinnamon
- Get 400 g chopped tomatoes
- Prepare 1 tsp tomato puree
- Take 1 tsp fresh thyme, chopped (dried thyme is fine aswell)
- Prepare 2 eggs
- Take 1 small onion, finely diced
- Prepare 1/2 red or yellow pepper, finely diced
- Make ready 1 pitta bread
- Make ready 1 tbsp olive oil
- Take 1 heaped tsp of sugar (optional)
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Instructions to make Annabel Karmels Baby Shakshuka:
- Heat the olive oil in a small frying pan over medium heat. Add the onion, pepper, courgette and potato and fry for 2-3 minutes.
- Add the garlic and spices and cook for a further 30 seconds. Add the tomatoes, thyme, sugar and tomato puree. Bring up to the boil, then reduce heat and simmer for 25 minutes, stirring occasionally until the vegetables are soft and the sauce has reduced and thickened.
- Make two holes in the mixture, crack the eggs into each holes and continue to simmer for about 10 minutes or until the egg whites are set but the egg yolks are runny.
- Toast the pitta bread and cut into fingers for dipping.
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