Shakshuka with garlic pittas

Ingredients

For the shakshuka

• 1 tbsp olive oil 
• 1 red onion 
• 1 red pepper 
• 1 yellow pepper 
• 1.5 tsp cumin 
• 1.5 tsp paprika 
• 1 tsp chilli powder 
• 2 cloves garlic, crushed 
• 1 can chopped tomatoes 
• 2 tbsp tomato puree  
• ½ can chickpeas, drained 
• 4 medium eggs 
• Freshly ground black pepper 
• A handful fresh parsley, chopped 

 
For the garlic pittas 

• 2 wholemeal pitta bread 
• 2-3 cloves garlic, crushed 
• 60g Flora Light 
• A handful fresh parsley, chopped 

Directions

1. Roughly chop the onion and peppers. 
2.  In a large frying pan or wok, heat the olive oil over a medium heat. Fry the onion for a few minutes until starting to soften, then add the peppers for another five minutes. 
3. Add the garlic and spices and cook for another minute or two until fragrant. 
4. Add the tomatoes, tomato puree and chickpeas. Simmer for about 15 minutes until the sauce thickens. 
5. While the sauce is simmering, prepare the garlic pittas. Preheat oven to 200°C/180°C Fan/Gas mark 6. Mix the Flora Light with two-three cloves of crushed garlic (depending on how garlicy you like it), a handful of chopped parsley and black pepper. Spread the mix onto the pitta breads and cut into strips. Place on a baking tray and set aside. 
6. When the sauce has reduced, use a wooden spoon to make four wells in the tomato sauce. Crack an egg into each as quickly as you can. 
7. Cover the pan with a lid and cook for 5-10 minutes depending on how you like your eggs. 
8.  Put the pitta bread into the oven while the eggs are cooking, and cook for 8 minutes. 
9. Check the eggs are cooked and take off the heat. Season with black pepper and plenty of fresh parsley. Serve with the garlic pitta strips. 
   
   Recipe courtesy of Flora.

Tips

Shakshuka is a flavorful, delicious dish that can be served for breakfast, lunch, or dinner. This version includes chickpeas to add plant-based protein and bulk up the dish.