Shakshuka variations

pepper and me shakshuka.jpegFeaturing our new favourite pantry staples from Pepper & Me, these one-pot winter warmers are one of my favourite types of dishes, perfect at any time of the day. We alternate between a meaty version (kinda like chilli) and the more traditional vege version (I sometimes add lentils to make it a bit heartier). Both go great with garlic bread or toasted ciabatta…and a side of grilled haloumi! Mmmmm cheeeeese…

MEATY
Ingredients:
500g mince
1 small onion, finely diced
1 green capsicum, finely diced
1 heaped tablespoon Pepper&Me Mexellent paste
2 chipotle peppers, chopped (optional, remove seeds for less heat)
1 can chopped tomatoes
1 can chilli beans/plain kidney beans
1 small tin corn kernels (optional, I like to bulk out with veges where I can get away with it!)
4 eggs
grated cheese or feta/haloumi to crumble on top

In a cast iron skillet or oven-safe frying pan, sweat onions and capsicums in a little olive oil until softened, then add the paste. Add mince and fry until browned. Add peppers (if using), tomatoes, beans and corn (if using). Simmer until bubbly and hot. Make little ‘wells’ in the mixture to crack the eggs into. simmer in the mixture until bottom half of egg is cooked. Finish under the grill topped with optional grated cheese or crumbled feta/haloumi.

 

TRADITIONAL
Ingredients:

1 small onion, finely diced
1 green capsicum, finely diced
1 heaped tablespoon Pepper&Me Mo’rocckin paste
2 chipotle peppers, chopped (optional, remove seeds for less heat)
1 can chopped tomatoes
1 can lentils
4 eggs
grated cheese or feta/haloumi to crumble on top

In a cast iron skillet or oven-safe frying pan, sweat onions and capsicums in a little olive oil until softened, then add the paste. Add peppers (if using), tomatoes and lentils. Simmer until bubbly and hot. Make little ‘wells’ in the mixture to crack the eggs into. simmer in the mixture until bottom half of egg is cooked. Finish under the grill topped with optional grated cheese or crumbled feta/haloumi.

 

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