Sausage Shakshuka
Packed full of flavour and good stuff too. The colours make you smile and the taste will leave you wondering why you've never made this before!
Ingredients
- 3 chicken chipolata sausages or vegetarian sausages, each cut into 3 pieces
- 1x 200g can of chopped tomatoes
- 2 small eggs
- 3 spring onions, cleaned and sliced
- 1 small red onion peeled and sliced
- 1 small red pepper, deseeded and diced
- 1 small orange pepper, deseeded and diced
- 1 small clove of garlic, peeled and finely diced
- ½ tsp smoked paprika
- ½ tsp cumin seeds
- pinch cayenne pepper powder
- 1 tsp tomato puree
- 50ml vegetable stock
- 1 tbsp of fresh coriander leaves
- salt and fresh ground black pepper
- Rapeseed oil spray
Method
- Heat frying pan and spray with a little rapeseed oil. Add the spring onions, peppers and sausages. Cook until the sausages are starting to take on a little bit of colour and the peppers and onions have started to soften.
- Add the garlic and cook for a further 2 minutes,then add the cumin seeds and the paprika and cayenne into the frying pan. Stir in the tomato puree and cook for 3-4 minutes. Add the chopped tomatoes and the vegetable stock.
- Reduce the heat to a simmer and cook for a further 5-10 minutes until the sauce has thickened but is not dry, then stir in the chopped coriander and season with the salt and black pepper.
- Make two small wells in the tomato mixture and crack an egg into each well. If you have a lid for the frying pan then place it on top, if not then take a large piece of foil and place it shiny side down gently on the top of the frying pan taking care not to touch the eggs. Cook for3-4 minutes.
- Remove the lid or foil and serve straight away.Garnish with fresh coriander or parsley leaves
