Try it with Love Beets
Love Beets Shakshuka with Sweet and Smoky Shred
PREP TIME: 10 MINS // COOK TIME: 10 MINS
SERVINGS: 2
What to do
- 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.
- 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.
- 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.
- 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.
- Scatter over the herbs and dukkah before serving with warm flatbreads.
What you will 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
KEEP COOKING WITH THESETASTY BEETROOT RECIPES
Your favourite Love Beets can be found online or in your nearest Tesco store:
