* This is a sponsored post for Cirio *
Despite it’s seemingly complicated name, Shakshuka is a super simple and filling vegetarian dish that even meat lovers will enjoy. Poached eggs have never tasted so good!
In an effort to try and stay on budget, as we seem to be spending all our savings on travelling, we are making use of ingredients like eggs and beans as they are very budget friendly. This North African egg dish, thought to have originated in Tunisia, is very cheap to make as eggs and beans make up the bulk of it. This is my twist on this dish, with a few changes and some extra ingredients just to make it even more tasty.
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Happy Monday everyone! Yes, I said the words ‘happy’ and ‘Monday’ together. I am one of those rare people that actually likes Monday. New week, new start and all that. Did you all have a good weekend? Ours can be summed up by eating and cleaning, not together though. As Spring starts to creep round the corner, I always feel the need to get rid of stuff, and boy do we have a lot of stuff! I don’t think you will ever meet two people that hoard as much as Dave and I. Well, apart from those extreme people on hoarder programmes.
In the middle of all the arguments about “do you still really need to keep that half filled note pad from 12 years ago”, we had a lunch break and we wanted something easy that would keep us going through clearing out the next room, so we turned to this.
Shakshuka translates to “a mixture” in Arabic, and I can’t think of a more delicious mixture than this. It satisfies my love of tomatoes, eggs, spices and feta, all rolled in to one. It is often eaten at breakfast, because of the eggs, but I think it can be enjoyed at any time of day. Or night – eat it at 3am if you wake up hungry if that’s what floats your boat!
Speaking of tomatoes, as they are integral to this dish, along with the eggs and beans, it’s so important that you use the best quality – that’s why we have used Cirio in this dish, and all our tomato based dishes. You will have seen over the past few weeks that I have been working with Cirio as it’s a brand I am really passionate about. You can notice the quality as soon as you open the tins and if you can’t, then you definitely will when you take your first bite of the dish. It actually tastes like tomato, rather than some watery cheap imposter, which is why we will only use Cirio when a dish calls for tinned tomatoes.
It just has to be a runny yolk too. If you are not a fan of a runny yolk, then this might not be the dish for you. Sure, you could cook it until the yolks are hard, but I imagine that is how most meat eaters feel when people have a steak well done. Think of the yolk as an extra sauce.
- 4 eggs
- 200 g cooked haricot beans (you could use chickpeas or any bean though)
- 1 carton of Cirio chopped tomatoes
- 3 garlic cloves crushed
- 1 onion diced
- 1 yellow pepper diced
- 0.5 tsp cayenne pepper
- 0.5 tsp cumin
- 0.5 tbsp smoked paprika
- 30 g feta cheese
- 4 tbsp fresh parsley, chopped
- 2 spring onions (scallions)
- 2 tbsp green olives, sliced
- 2 wholewheat pita breads
- Heat some oil in a pan and add the onion, pepper, and garlic and cook for 5 minutes until softened.
- Add the tomatoes, beans, cumin, cayenne and paprika and cook for 5 minutes.
- Crack the eggs on top of the tomato mixture, put a lid on the pan and cook until the whites of the egg have set - around 10 minutes.
- Grill your pita breads to head them up.
- Scatter the spring onions (scallions), parsley, feta and olive on top of the eggs and tomatoes and serve with pita breads to dip in.
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**This recipe is commissioned by Cirio, however all opinions are my own**