Recipes
Roasted Tomato and Red Pepper Shakshuka
Ingredients
10 Portions
• Onion (sliced): 500g
• Red Peppers (sliced): 500g
• Paprika: 20g
• Cumin: 20g
• Canned Plum Tomatoes: 1kg
• Eggs: 10
• Feta: 100g
• Garlic (chopped): 20g
• Coriander: To garnish
• Parsley: To garnish
50 Portions
• Onion (sliced): 2.5kg
• Red Peppers (sliced): 2.5kg
• Paprika: 100g
• Cumin: 100g
• Canned Plum Tomatoes: 5kg
• Eggs: 50
• Feta: 500g
• Garlic (chopped): 100g
• Coriander: To garnish
• Parsley: To garnish
100 Portions
• Onion (sliced): 5kg
• Red Peppers (sliced): 5kg
• Paprika: 200g
• Cumin: 200g
• Canned Plum Tomatoes: 10kg
• Eggs: 100
• Feta: 1kg
• Garlic (chopped): 200g
• Coriander: To garnish
• Parsley: To garnish
Method
1. Pan-fry onions and peppers until soft, then add chopped garlic
2. Add paprika and cumin, cook for 2 more minutes
3. Add canned plum tomatoes and cook for 2 minutes
4. Transfer contents to serving dish, make wells using a ladle, and crack in eggs
5. Bake at 180°C for ~15 mins, sprinkle feta, return to oven until eggs are set
6. Garnish with coriander and serve with crusty bread
Key Points
Allergens
Eggs, Wheat, Mustard, Milk
