Recipes
Roasted Tomato and Red Pepper Shakshuka
Ingredients
10 Portions
500g Onion (sliced)
500g Red Peppers (sliced)
20g Paprika
20g Cumin
1kg Canned Plum tomatoes
10 Eggs
Coriander to garnish
Parsley to garnish
100g Feta
20g Garlic (chopped)
50 Portions
2.5kg Onion (sliced)
2.5kg Red Peppers (sliced)
10g Paprika
100g Cumin
5kg Canned Plum tomatoes
50 Eggs
Coriander to garnish
Parsley to garnish
500g Feta
100g Garlic (chopped)
100 Portions
5kg Onion (sliced)
5kg Red Peppers (sliced)
20g Paprika
200g Cumin
10kg Canned Plum tomatoes
100 Eggs
Coriander to garnish
Parsley to garnish
1kg Feta
200g Garlic (chopped)
Method
1. Pan fry the Onions and Peppers until soft then add the chopped Garlic
2. Add the spices and cook for a further 2 minutes
3. Add the canned plum tomatoes to the pan and cook for a further 2 minutes
4. Empty the contents of the pan into the dish you will be serving from, using the back of a ladle create an egg sized well for the amount of eggs you are using and crack each egg into the dish.
5. Bake in the oven at 180c for around 15 minutes, sprinkle the feta over the top and return to the oven until the eggs are cooked through.
6. Sprinkle coriander over the top to serve
7. Serve with crusty bread
Key Points
Allergens
Eggs, Milk
