Serves 4
Ingredients
For the shakshuka:
Morrisons puff pastry
3 tbsp olive oil
4 garlic cloves, finely chopped
1 red onion, diced
2 tbsp harissa paste
1 tsp cumin
1 fresh chilli, finely chopped
1 tbsp caster sugar
800g chopped tomatoes
Handful of fresh parsley, chopped
5 small eggs
For the yoghurt dip:
4tbsp natural yoghurt
1 tbsp harissa paste
Method
Preheat oven to gas 7 / 220*C / fan 200*C
Roll out puff pastry to fit a tart tin with a removable bottom
Mould the pastry to fit the tin
Pierce with a fork and pop in the fridge for 10 minutes to chill
Add oil to large frying pan over medium-high heat
Add garlic and fry for a minute
Then the onion and cook for a further 3 minutes until soft
Add 2 tbsp harissa paste, cumin, chilli, caster sugar and chopped tomatoes
Season and stir
Simmer for 10-15 mins until the sauce has thickened
Stir through parsley and then set aside
Remove the pastry from the fridge and brush with 1 egg
Pour the tomato filling into the pastry case
Make 4 weeks, so you can add your eggs after the first bake for 10 minutes
Remove from the oven and crack an egg into each well
Pop back into the oven for a further 8 minutes until your eggs are cooked
Whilst baking, mix together the yoghurt and harissa paste
Remove from the oven and add some of the yoghurt dip
Top with fresh parsley, and enjoy
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