-
-
Add this recipe to your binder
This recipe is in your binder
-
Winter shakshuka recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
7 ratings
We've given shakshuka a festive glow-up by using seasonal veg. Butternut squash and kale are cooked in a harissa-spiced tomato sauce and topped with an egg - perfect for a Boxing Day brunch. See method
Ingredients
- 2 tbsp olive oil
- 1 large red onion, roughly chopped
- 1 green pepper, roughly chopped
- 1 small butternut squash, about 700g, peeled and cut into bite-sized pieces
- 3 garlic cloves, crushed
- 1 tbsp harissa paste
- ¼ tsp ground cumin
- 1 tsp smoked paprika
- 2 x 400g tin chopped tomatoes
- 1 gluten-free Knorr vegetable stock cube
- 100g curly kale, stems removed
- 6 large eggs
- 2 tbsp chopped coriander or parsley
If you don't have red onions, try using white, brown or spring onions
Each serving contains
-
Energy
1005kj
240kcal
12%
-
Fat
12g
17%
-
Saturates
3g
14%
-
Sugars
13g
15%
-
Salt
1.1g
19%
of the reference intake
Carbohydrate 18.5g
Protein 12.7g
Fibre 2.7g
Method
- Heat the oil in a large deep-sided frying pan that has a lid. Fry the red onion and butternut squash over high heat for 4-5 mins, until beginning to brown.
- Reduce the heat and add the green pepper, garlic, harissa, cumin and smoked paprika. Cook for 2-3 mins until fragrant. Season well with salt and black pepper. Pour in the chopped tomatoes and crumble over the stock cube. Stir and bring to a gentle simmer. Cover and cook for 5-8 mins, or until the squash is almost tender.
- Stir through the kale and cook for another 2 mins until wilted. Make 6 wells in the mixture and crack an egg into each one. Cover and cook for 10-12 mins until the whites have set on the top. Remove from the heat and sprinkle with the chopped herbs. Serve immediately.
See more Christmas brunch recipes