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Heat the oil in a frying pan. Add the spring onions, sliced asparagus and sliced broccoli, and fry gently until the veg softens a little, then add the cumin seeds, cayenne, tomatoes (with their juices), parsley and plenty of seasoning, and stir. Heat the oil in a frying pan.
To begin with this recipe, we must first prepare a few ingredients. You can cook broccoli and pea shakshuka using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Broccoli and pea shakshuka:
- Get 1 onion - finely chopped
- Prepare 2 cloves garlic - finely chopped
- Get 1 chilli - finely chopped
- Prepare 1 tsp smoked paprika
- Take 2 x tins chopped tomatoes
- Prepare 1 tbsp red wine vinegar
- Make ready 1 tsp sugar
- Take 6-8 coriander stalks and leaves
- Make ready 6 x eggs
- Take 2 handfuls peas
- Get Half a head of broccoli
Break an egg into each dip, arrange half the pea shoots around the eggs, season well, cover with a lid and cook until the egg whites are just set. Break an egg into each dip, arrange half the pea shoots around the eggs, season well, cover with a lid and cook until the egg whites are just set. Shakshuka, if you're unfamiliar with it, is a North African dish, largely Tunisian, of eggs baked in a spicy tomato sauce. It's also one of the most beloved recipes in the Smitten Kitchen archives, right up there with broccoli slaw and my mom's apple cake , and for good reason: it's about the highest calling of eggs-for-dinner I've.
Steps to make Broccoli and pea shakshuka:
- In a frying pan, fry off the onion until softened. Then add the chilli, garlic and seasoning and fry for another minute or so. Then add the paprika and the coriander stalks, chopped (reserve the leaves for later) and fry for another minute.
- Add the chopped tomatoes to the pan with a dash of water to rinse out the cans and simmer for 5 minutes. Then add the vinegar and sugars.
- Meanwhile, chop the broccoli into florets and place in a pot of cold water. Season with salt and bring to the boil. Once the water is boiling, simmer for a minute and remove from the heat and drain. Do not cook through completely. Then chop the broccoli into smaller, thinner pieces.
- Add the broccoli and peas to the tomato mix. Then add the eggs, evenly spaced around the pan. I try and make a well in the mixture and crack an egg into to. Simmer for about 10 minutes, until you start to see the eggs whiten but the yolks are still soft. Meanwhile turn on the grill.
- Place the pan until the grill for a final few minutes to lightly brown the tops. (Sometimes I add a grating of Parmesan cheese or cheddar cheese at this point and melt it over the top). Remove from the grill and cut into slices. Garnish with coriander leaves and serve with crusty bread and salad.
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Heat the oil in a frying pan. Add the spring onions, sliced asparagus and sliced broccoli, and fry gently until the veg softens a little, then add the cumin seeds, cayenne, tomatoes (with their juices), parsley. Shakshuka is believed to have originated in North Africa and perhaps been inspired by a similar dish called saksuka from the Ottoman Empire. Its popularity spread throughout the Middle East, especially in Israel, where it was embraced as a hearty, inexpensive, and simple dish. North African shakshuka, eggs baked on a vegetable stew, is popular throughout the Middle East and has become a brunch staple in New York.
Above is tips on how to prepare dinner broccoli and pea shakshuka, very straightforward to make. Do the cooking phases correctly, relax and use your heart then your cooking will be scrumptious. There are lots of recipes you can try from this web site, please discover what you need. When you like this recipe please share it with your friends. Completely satisfied cooking.
