Tomato and Egg Shakshuka

with Khobz al Khameer Bread

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Instructions

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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.

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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).

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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. 

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4 Form breads

Divide the dough into 4/6/8 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.)

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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.

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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.

Tips for fussy eaters

Make two shakshuka batches and keep one of them mild. Alternatively, use the bread dough as a pizza base and add their favourite toppings.

Pro tip

Sprinkle a generous pinch of sea salt over the bread before baking it. Cover the shakshuka pan with a lid to cook the eggs faster!

Bake your own Emirati-style flat breads!

Cooking Time: 60 min

Cals 1072 · Prot 51 · Carbs 161 · Fat 28

Dairy-Free

Ingredients

Number of people

Khobz al Khameer

Whole milk 200 ML
Plain flour 300 Grams
Yeast 8 Grams
White sugar 5 Grams
Salt 0.5 Tsp
Olive oil 1 Tbsp
Splash of saffron 10 ML
Eggs 6 Pieces
Black sesame seeds 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

Bake your own Emirati-style flat breads!

Cooking Time: 60 min

Cals 1072 · Prot 51 · Carbs 161 · Fat 28

Dairy-Free

Instructions

photo

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.

photo

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).

photo

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. 

photo

4 Form breads

Divide the dough into 4/6/8 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.)

photo

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.

photo

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.

Tips for fussy eaters

Make two shakshuka batches and keep one of them mild. Alternatively, use the bread dough as a pizza base and add their favourite toppings.

Pro tip

Sprinkle a generous pinch of sea salt over the bread before baking it. Cover the shakshuka pan with a lid to cook the eggs faster!

Ingredients

Number of people

Khobz al Khameer

Whole milk 200 ML
Plain flour 300 Grams
Yeast 8 Grams
White sugar 5 Grams
Salt 0.5 Tsp
Olive oil 1 Tbsp
Splash of saffron 10 ML
Eggs 6 Pieces
Black sesame seeds 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
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