Shakshuka

Serves four

• 1/4 White onion, chopped
  
• 150 g Yellow peppers, sliced
• 150 g Green peppers, sliced
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 2 tsp Harissa
• 2 tsp Caraway seeds
• 4 eggs 
• 20 g Garlic puree
• 375 g Chopped tomatoes
• 120 g Tomato puree
• Salt & pepper
• Oil for frying

Nutritional information
Per serving: 218 Kcal

Environmental Impact

Per serving: 
135 grams CO₂ equivalence - carbon footprint
127 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Heat oil in a large pan and add the onions and peppers.
Cook gently until softened. Add spices, caraway and garlic and fry for 1 minute to activate the spices.

Add the chopped tomatoes and puree, stir in and bring the mix gently to the boil, reduce heat and cook out for approx 2-3 hours, stirring occasionally to prevent the mix from sticking to the pan.
Taste and season with salt and pepper.

Cover the base of a small cast iron pan with the reduced tomato & pepper mix, add 4 pre-poached eggs and cover with more of the sauce, place in the oven at 200°C for 8min.
Alternatively crack uncooked eggs on top and grill until set.

Top with feta, tahini yoghurt and dukkah or any other seasoning you would like.

Serve with plenty of bread to mop up every scrap of delicious shakshuka.

The Chef’s Advice

Rich, warming and satisfying, a brilliant vegetarian dish best made using fresh local organic eggs.

Nutritional Advice

Eggs can be eaten more than up to three times a week (two eggs)as part of a healthy and sustainable diet.

Environmental Advice

Reduce your consumption of meat, especially red and processed meat.

Eggs are lower impact protein sources than red meat. To increase the sustainability of the dish, opt for organic or pasture-raised eggs whenever possible.