התמונה להמחשה בלבדShakshuka
Cooking With KidsGradual freezing controls the crystal structure and gives the finished dish its intended texture. In shakshuka, tbs Olive Oil, chopped Red Onions and finely chopped Red Chilli are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
- 2Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
Ingredients
Nutrition
- Calories
- 282
- Protein
- 8.6g
- Carbs
- 23.1g
Recommended Equipment & Products
- Food processor
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Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
A broad, shallow freezer-safe dish promotes even freezing and makes the mixture easier to scrape or portion. Return it to the freezer promptly between handling stages.
Culinary reasoning
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. In shakshuka, tbs Olive Oil, chopped Red Onions and finely chopped Red Chilli are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
