Tomato and Egg Shakshuka

Name: Tomato and Egg Shakshuka with Khobz al Khameer Bread
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 200 ML of Whole milk; 300 Grams of Plain flour; 8 Grams of Yeast; 5 Grams of White sugar; 1 Tsp of Salt; 1 Tbsp of Olive oil; 10 ML of Saffron Splash; 6 Pieces of Organic Eggs; 15 Grams of Black sesame seeds; 2 Pieces of Shallots; 3 Pieces of Garlic cloves; 2 Pieces of Tomatoes; 1 Pieces of Red pepper; 1 Pieces of Large red chilli; 2 Tbsp of Olive oil; 1 Tsp of Salt; 30 Grams of Tomato paste; 400 Grams of Tomato passata; 20 Grams of Honey; 1 Tsp of Black pepper; 5 Grams of Zaatar

with Khobz al Khameer Bread

Bake your own Emirati-style flat breads!

Cals 1057 · Prot 55 · Carbs 157 · Fat 25

Vegetarian

Family Friendly

60 min

Tomato and Egg Shakshuka with Khobz al Khameer Bread

Bake your own Emirati-style flat breads!

Cals 1057 · Prot 55 · Carbs 157 · Fat 25

Vegetarian

Family Friendly

Ingredients

Khobz al Khameer

Whole milk 4*

200 ML

Plain flour 10*11*

300 Grams

Yeast

8 Grams

White sugar

5 Grams

Salt

0.5 Tsp

Olive oil

1 Tbsp

Saffron Splash

10 ML

Organic Eggs 5*

6 Pieces

Black sesame seeds 3*

15 Grams

Shakshuka

Shallots

2 Pieces

Garlic cloves

3 Pieces

Tomatoes

2 Pieces

Red pepper

1 Piece

Large red chilli

1 Piece

Olive oil

2 Tbsp

Salt

0.5 Tsp

Tomato paste

30 Grams

Tomato passata

400 Grams

Honey

20 Grams

Black pepper

0.5 Tsp

Zaatar

5 Grams

Allergens

*4 Milk, *10 Wheat, *11 Gluten, *5 Eggs, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4425 / 1057
Fats (g)	25.3
of which saturated (g)	8.7
Carbohydrates (g)	157
of which sugars (g)	29.9
Fibers (g)	13.9
Proteins (g)	54.8
Salt (g)	2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make dough

Add the milk to a saucepan and warm it until it starts to steam (it shouldn't be hot!). Combine the flour (reserve 2-4 Tbsp), yeast, sugar and salt in a mixing bowl. Add the warm milk, olive oil and saffron. Knead the dough for 5 min. Shape it into a ball and cover it with a cloth and let it 'prove' at room temperature for 30 min or until doubled in size.

2 Prep vegetables

Meanwhile, preheat the oven to 220°C/200°C fan. Peel and finely chop the shallots. Peel and crush the garlic. Chop the tomatoes and bell peppers. Finely chop the chilli (tip: deseed if you like it milder).

3 Start shakshuka

Heat a pan over a medium-high heat with a generous drizzle of olive oil (if you're cooking for 3 or 4, use two pans). Once hot, add the shallots, garlic, tomatoes, bell peppers and chilli with a pinch of salt. Cook for 5 min. Remove the pan from the heat and set aside.

4 Form breads

Divide the dough into 4 pieces. Dust a clean work surface with the reserved flour. Using a rolling pin, roll each piece of dough out into thin breads. Place the breads onto a lined baking tray. Set aside to rest for 5 min. (If you're cooking for 3-4 people, use two baking trays.)

5 Bake

Crack an egg into a cup and whisk it. Brush the breads with the beaten egg. Sprinkle with the black sesame seeds (see pro tip). Bake the breads in the oven for 10-12 min until browned.

6 Finish shakshuka

Add the tomato paste, tomato passata, honey and black pepper to the shakshuka. Simmer for 5 min. Crack the eggs into the shakshuka. Mix the whites into the sauce using a fork, but don't poke the yolks. Cook for a final 5 min. Sprinkle with zaatar. Serve with the Khobz al Khameer bread.

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