My Shakshuka

I've made this recipe before and its a favourite but I've reviewed how to make it....its a Hairy Bikers recipe.The only thing with sp is the Lighter Greek Salad Cheese so the recipe comes out of the WW recipe builder at 1sp per portion. We're on lockdown as I write this so I've substituted 10gms of Parmesan (1sp) for the salad cheese and I only made one portion so mine tonight was 3sp (I also found some olives (1sp) lurking in the fridge so they went in too)


I think this is ideal for a light evening meal or a lunch dish.

The original Hairy Bikers recipe is here

Lets stay strong guys
Sue
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Ingredients

Spray oil

2 large Onions, thinly sliced

2 medium Red peppers, sliced lengthways
2 medium Green Peppers, sliced lengthways
4 cloves Garlic, finely chopped
1⁄2 teaspoon Cumin seeds
1⁄2 teaspoon Caraway Seeds
1⁄2 teaspoon Cayenne Pepper
1 tablespoon Tomato Purèe, or Red Pepper Puree
2 cans Tinned Tomatoes
1 small bunch Coriander,rough chopped
1 small bunch Parsley, rough chopped

8 medium Eggs, whole, raw

85g Tesco Light Salad Cheese, crumbled

120g Tesco Natural Fat Free Greek Style Yogurt, to serve, optional

pinch Salt
pinch Black pepper

Instructions

Put the peppers ) I used half red and half orange because we're on lockdown and thats what I had in) into a lidded microwavable dish and add a couple of tablespoons of water. Cook on full power for 2-3 minutes (depends on the power of your microwave) set aside until needed.

Spray a large lidded frying pan with the spray oil and bring to a medium heat. Add the onions and peppers and season with salt and pepper. Cook on a medium heat until they are just softened. Add the garlic and cook for a further 2 minutes ( I left the garlic out because hubby wasn't having the same meal as me...!!)

Stir in the tomato or red pepper purée and cook for a couple more minutes until the paste starts to separate. Add the tomatoes with a splash of water (I always swish out the tin to get all the juice out)

Simmer for about 10-15 minutes, uncovered, until reduced a little. 
Taste after 5 minutes and add a little sugar if you think the tomatoes need it (I didn't do this but would have used Canderel Sugarly for no extra sp). Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs ( if you don't have fresh coriander or parsley you could add a little of each dried herb at the same time as the cayenne pepper etc). You can pre make the dish to this point (as I sometimes do) and then just reheat it when you are ready to serve and carry on with the rest of the recipe.

Now at this point I vary from the recipe. It says to make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny. So what I now do is to poach the eggs then serve up the mixture on to hot plates and add the poached eggs on top. Sprinkle over the crumbled greek salad cheese (I didn't have greek salad cheese so substituted 10gms Parmesan. Serve with yogurt on the side (you could sprinkle a little sumac onto the yogurt as I did)

Enjoy!!
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