Love Beets Shakshuka with Sweet and Smoky Shred

Servings: 4

What to do

  1. Add the dukkah ingredients to a frying pan, set over a low-medium heat and toast gently until the nuts are golden and the spices are fragrant.
  2. Add the oil to a large ovenproof shallow pan and set over a low-medium heat. Slice the onion and add to the pan. Cook, stirring occasionally for 10 minutes until soft then add the garlic and tomato puree cook for 2 minutes more.
  3. Stir in the chorizo and cook for 5 minutes then stir in the paprika followed by the tomatoes, beetroot, chickpeas and 200ml water. Cover and gently simmer for 20 minutes, stirring occasionally, until thickened.
  4. Use the back of a spoon to make four wells in the mixture and crack an egg into each well. Cover with a lid and cook until the eggs are cooked.
  5. Scatter over the herbs and dukkah before serving with warm flatbreads.

What you’ll Need

For the Dukkah

  • 25g pine nuts
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 1 tbsp sesame seeds

For the Shakshuka

  • 2 tbsp olive oil
  • 1 large red onion
  • 2 garlic cloves, diced
  • 2 tbsp tomato puree
  • 100g diced chorizo
  • 2 × 400g tins plum tomatoes
  • 2 tsp paprika
  • 400g can chickpeas, drained
  • 184g Love Beets Sweet + Smoky Shredded Beetroot
  • 4 eggs
  • 1 tbsp chopped mint
  • 1 tbsp chopped coriander
  • 1 tbsp chopped dill
  • flatbreads, to serve