Purple Shakshuka
Beetroot adds fibre and richness to a classic shakshuka, as well as turning it a fab purple colour. It makes a great breakfast or brunch, or you can serve it up with wholegrain bread or toast for a hearty supper to feed two.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat a little oil or fat in a medium frying pan, or a shallow, wide, flameproof casserole over a medium heat. Add the onion(s) and fry for 6-8 minutes until soft but not coloured, then add the garlic, chilli, cumin seeds and smoked paprika. Cook, stirring often, for 2 minutes.
Step 2
Add the beetroot, red pepper if using, and the tinned tomatoes, crushing them with your hands as they go in (and picking out any stalky ends or bits of skin). Cook for 8-10 minutes until the tomatoes start to break down, helping them to do so with the back of the spoon. Stir in the extra virgin olive oil, and a splash of water if the mixture looks at all dry.
Step 3
Drain the beans, keeping a little of the liquid, then add them to the pan with the saved liquid. Stir in the chicory or radicchio and simmer gently for 4-5 minutes, stirring occasionally, until everything is tender, well combined and saucy. .
Step 4
Using the back of a tablespoon, make 4 hollows in the mixture. Crack an egg into each hollow and season with salt, pepper and a pinch of smoked paprika. Turn the heat to low, put the lid on the pan and cook for 4-6 minutes until the egg whites are set but the yolks are still runny.
Step 5
Meanwhile, in a small bowl, dress the herbs with the lemon zest and juice, a pinch of salt, and a little more extra virgin olive oil.
Step 6
Serve the shakshuka as soon as it is ready, with the dressed herbs, and dukka to sprinkle over, if using.
- Ingredients
- Based on 4 servings
-
4 Eggs 1x Sainsbury's British Free Range Eggs Medium x6 -
50g Fresh Herbs, chives, coriander or chervil, roughly chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 100g -
1 tbsp Oil, Or Fat For Cooking 1x Sainsbury's Olive Oil 500ml -
2 Garlic Cloves, finely grated or chopped 1x Sainsbury's Garlic -
0.5 Lemon, finely grated zest and juice 1x Sainsbury's Lemons -
1 Red Chilli, or a good pinch of dried chilli flakes 1x Sainsbury's Red Chillies 65g -
0.5 tsp Cumin Seeds 1x Sainsbury's Cumin Seed 38g -
0.5 tsp Smoked Paprika, plus an extra pinch 1x Sainsbury's Smoked Paprika 44g -
150g Beetroot, scrubbed and coarsely grated 1x Sainsbury's Bunched Beetroot 500g -
1 Red Pepper, cored, deseeded and sliced 1x Sainsbury's Red Pepper -
2 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 1L -
1 Tin Kidney Beans, drained 1x Sainsbury's Red Kidney Beans in Water 400g (240g*) -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
400g Tinned Peeled Plum Tomatoes 1x Stamford Street Co. Peeled Plum Tomatoes in Tomato Juice 400g -
1 tbsp Dukka 1x Sainsbury's Middle Eastern Style Spice Mix, Inspired to Cook 40g -
1 Radicchio, roughly shredded or chicory 1x Sainsbury's Red Chicory 140g -
1 large Red, or brown onions, finely sliced 1x Sainsbury's Red Onions Loose