Tomato and Egg Shakshuka
with Khobz al Khameer Bread
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 4/6/8 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.)
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.
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
Khobz al Khameer
Shakshuka
Bake your own Emirati-style flat breads!
Cooking Time: 60 min
Cals 1072 · Prot 51 · Carbs 161 · Fat 28
Dairy-Free
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 4/6/8 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.)
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.
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
Khobz al Khameer
Shakshuka
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