Sausage Shakshuka
Shakshuka is tomato and onion-based stew, served with poached eggs on top. There are many variations. This variation includes vegan sausages which makes it vegetarian-friendly. Also, it can be served without sausages or use Maltese or Italian sausage to give it an extra kick.
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Ingredients for 3 - 4 persons:
2tsp Olive Oil
1 Onion
3 Garlic Cloves
1 Chili Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
400g Cherry Tomatoes
1tsp Smoked Paprika
1tbsp Tomato Paste
1tsp Ground Cumin
1tsp Worcestershire Sauce
1/4tsp Sugar
6 Fresh Eggs
1pkt Quorn Brilliant Bangers
Fresh Parsley
Directions:
Finely chop the onion and fry it in the olive oil until it softens using a deep skillet.
Add the sausages and cook for a couple of minutes stirring constantly.
Add the cumin and smoked paprika and mix well.
Chop the bell peppers and chili pepper, and add them to the skillet. Make sure to remove its seeds if you don’t want it extra hot.
Add the tomato paste and Worcestershire sauce and mix well. Cook until the bell pepper softens.
In a food processor, blend the garlic cloves together with the cherry tomatoes. Alternatively, you can finely chop the garlic and fry it with the onion, and use canned tomatoes or polpa instead.
Add the tomatoes and garlic to the skillet, and season with salt, pepper, and the sugar, to reduce acidity.
Bring it to a gentle boil, lower the heat and simmer for about 10 minutes uncovered until the liquid reduces little.
Create little wells to place the eggs inside. Crack the eggs (quantity depends on how many people) and gently place them on top of the stew. Do not break the yolk!
Cover and simmer between 8 & 15 minutes on a low flame depending on how well done you like your eggs.
Serve with plenty of freshly chopped parsley and Maltese bread.
