RECIPE
JACK’S
MEATSHACKSHUKA By Jack and Hayley Rowbottom
Oh wow, this dish is the nuts! It honestly is so tasty that you feel like you are indulging in something really quite naughty when in fact, at its core, this is poached eggs in a spicy tomato sauce and there is positively nothing naughty in that at all.
1 tbsp Jack’s Meat Dust or simple paprika 1/2 tsp ancho chilli flakes Salt and pepper to taste 4 eggs
The dish originates from the Middle East and the word Shakshuka literally means “a mixture” in Arabic slang. It’s bloody delicious.
Roughly chop all your veggies into cubes in preparation. Give your onions and garlic a fry up until the onions are clear. Turn the heat down and add the peppers for about 3 minutes, then add the tomatoes, chillies, basil and spices. We added a touch of stock as well, but this is optional. Cover and simmer for 15 minutes then lift the lid and crack in your eggs. Put the lid back on. After 5 minutes lift the lid… do your eggs look like this? Yes? You’re ready to go! Serve with bread, potatoes or even on its own for a low carb treat.
We will have this on the weekends for breakfast although it’s an any time kind of meal which can be lapped up with or without bread or perhaps even with potatoes if that’s your bag. Ingredients for two servings 2 sweet red peppers 1 onion 3 cloves of garlic 8 ripe tomatoes Fresh basil
Method
