Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, shakshuka with black pudding. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
If using black pudding, crumble it up and fry it very briefly. Put the sausages back in the pan with everything else. Season with salt and pepper, bring to the boil, then turn down the heat and cover the pan.
Shakshuka With Black Pudding is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Shakshuka With Black Pudding is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook shakshuka with black pudding using 16 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Shakshuka With Black Pudding:
- Make ready 3-4 eggs,
- Prepare 400 g tinned cherry tomatoes,
- Make ready 1/2 a red or yellow bell pepper, chopped,
- Get 1/2 onion, chopped,
- Get 2 cloves garlic, chopped finely,
- Get 1 tsp smoked paprika,
- Take 1/4 tsp ground cumin,
- Take 1/4 tsp cayenne pepper,
- Prepare Salt and pepper to season,
- Prepare 1 tbsp cooking oil,
- Get To garnish:
- Get Dried or fresh parsley,
- Prepare Red chilli flakes (optional)
- Take 1 disc black pudding, crumbled
- Make ready To serve:
- Prepare Bread and butter or toast
Add onion, red pepper, and chili and spread into an even layer. The word shakshuka comes from Arabic, meaning, "a haphazard mixture" or "all mixed up." Shakshuka features poached eggs in a hearty, spiced tomato and pepper sauce. I top mine with tangy feta cheese and fresh cilantro or parsley. Sometimes you'll find artichoke or olives in shakshuka, but I left those out in this version.
Instructions to make Shakshuka With Black Pudding:
- Heat up a large skillet over a medium heat. Pour in the oil. Add in the onions and the peppers and begin to fry gently. Add in the garlic and season well with salt and pepper. Stir everything together.
- Add the smoked paprika, cumin and cayenne spices, and stir everything together then cook off the spices for a few seconds. Turn down the heat a little. Pour in the tinned tomatoes and bring to a gentle simmer until bubbling occasionally.
- Make a well in the sauce and crack in an egg, repeat the process until all eggs are in and spaced out in the skillet. Continue to simmer on a medium low heat until the whites of the eggs are no longer 'snotty' and are completely cooked through and white. This will take several minutes but be patient!
- Whilst the shakshuka bubbles away, fry up the black pudding in a separate small pan in a touch of oil until the outside is crisp and the middle soft. Once cooled a little crumble it up. Set aside. Remove the cooked shakshuka from the heat and garnish with some parsley and a few red chilli flakes if desired. Scatter over the black pudding pieces. Eat and enjoy! :)
Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipe I guarantee you'll make time and again. This easy shakshuka is made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish!
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