Baby shakshuka
portions
Ingredients
- 1 tbsp Ghee
- 1 pcs Onion
- 1 pcs Celery stalk
- 2 tsp Mild curry powder
- 1 pcs Bell pepper
- 310 ml Vegetable stock
- 400 gr Chopped tomatoes
- 1 pcs Medjool date
- 1 pcs Eggs
Method
- Cut all the vegetables into appropriate sizes.
- Heat oil over a medium/ high heat in a saucepan. Reduce to a medium / low heat and add the onion. Fry for one min before adding the celery. Fry for a further minute before adding the curry powder. Fry for another minute and then add the capsicum pepper. Fry until softened (for around another minute.)
- Add 1/2 cup of stock and stir.
- Add the can of tomatoes and the remaining stock and chopped date.
- Simmer, over a low heat, for approx. 20 mins.
- While the sauce is cooking, hard boil the eggs. Peel and cut in half.
- Once the sauce is cooked, add the eggs and serve.