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Shakshouka

Prep Cooking Serves
10 mins 30 mins 2 Adults

Originally a Middle Eastern dish, but with a splash of Fussels. Perfect for a lazy Sunday brunch.

Recipe by The Devilled Egg | The Online Cookery School

Ingredients

  • 1 tablespoon of Fussels Smoked Rapeseed Oil
  • 1 small red onion
  • 2 garlic cloves
  • 2 red peppers
  • 1 tin of chopped tomatoes
  • 250g cooked sweet potatoes
  • 1 teaspoon of salt
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of ground cumin
  • 2 tablespoons of freshly chopped coriander
  • 4 eggs
  • Handful of grated cheddar
  • To serve: guacamole, lime wedges and fajitas

Method

Preheat the oven to 250C.

Finely slice the red onion and garlic; cut the red peppers into strips.

Preheat the oil in a heavy based and oven proof pan to medium high heat.

Cook the red onion for 5-6 minutes until starting to soften and colour.

Add the garlic and spices and cook for another minute.

Add the tomatoes and give them a couple of minutes to start breaking down.

Add the red peppers and sweet potato and cook for 10 minutes, stirring occasionally.

Make 4 wells in the sauce and crack the eggs in and sprinkle with the cheese.

Place in the oven and bake until the egg white is set (around 5 minutes).

Sprinkle with fresh coriander and serve immediately with fajitas, guacamole and lime wedges.

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