SHAKSHUKA, MAKE THE PERFECT BREAKFAST FOR MOTHER'S DAY!

We wanted to bring the smells and tastes of Tel Aviv into your home so what better way than with our amazing shakshuka with challah bread and incredible Cacklebean Eggs!

IMPORTANT INFORMATION

ALLERGENS:

NUTS (trsces), MILK, GLUTEN, EGGS

REFRIGERATE THE INGREDIENTS STRAIGHT AWAY ON ARRIVAL AND USE ON THE DELIVERY OR FOLLOWING DAY LATEST.

  1. Remove you eggs from the fridge an hour before using so they are at room temperature and out some schug, parsley and harissa oil. Ready your Shakshuka sauce and place your challah on a chopping board!
  2. Put a wide, heavy based pan with a lid onto the stove and pour in your shakshuka sauce. Bring up to a simmer and cook for a few minutes to reduce a little.
  3. Once you have a good thick consistency, turn off your heat. Give your pan a shake so that the sauce is spread evenly. Make 4 wells in the sauce and crack your eggs into each one. Spread out the white a little so that it is more even. This way It will cook better.   
  4. Bring up to a gentle simmer. Put the lid on and leave for 3 minutes.
  5. Cut 4 thick slices of challah and lightly toast if you like. Either works well. Ready a little schug and harissa oil.
  6. Check back on the eggs. They should now be cooking nicely. Keep on a low/medium heat and return the lid for another 3 minutes.
  7. After 3 mins your eggs should be well cooked with soft runny yolks and a set white. If the white is still looking a touch runny then give them another few mins with the lid on.
  8. Once cooked, transfer your pan to a cooling rack or trivet. Place your bread onto a plate and scoop out the eggs with a spatula and place onto the challah. Make sure you get lots of sauce and finish with a drizzle of schug and harrisa oil with some chopped parsley!
  9. We hope you love it as much as we do!

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