Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, shakshuka with black pudding. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
If using black pudding, crumble it up and fry it very briefly. Put the sausages back in the pan with everything else. Season with salt and pepper, bring to the boil, then turn down the heat and cover the pan. Shakshuka has been on the Honeycomb & Co menu since day one and is a firm favourite with our customers.
Shakshuka With Black Pudding is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Shakshuka With Black Pudding is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook shakshuka with black pudding using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Shakshuka With Black Pudding:
- Make ready 3-4 eggs,
- Take 400 g tinned cherry tomatoes,
- Prepare 1/2 a red or yellow bell pepper, chopped,
- Take 1/2 onion, chopped,
- Make ready 2 cloves garlic, chopped finely,
- Make ready 1 tsp smoked paprika,
- Get 1/4 tsp ground cumin,
- Get 1/4 tsp cayenne pepper,
- Prepare Salt and pepper to season,
- Get 1 tbsp cooking oil,
- Take To garnish:
- Make ready Dried or fresh parsley,
- Take Red chilli flakes (optional)
- Take 1 disc black pudding, crumbled
- Make ready To serve:
- Make ready Bread and butter or toast
Add onion, red pepper, and chili and spread into an even layer. The word shakshuka comes from Arabic, meaning, "a haphazard mixture" or "all mixed up." Shakshuka features poached eggs in a hearty, spiced tomato and pepper sauce. I top mine with tangy feta cheese and fresh cilantro or parsley. Sometimes you'll find artichoke or olives in shakshuka, but I left those out in this version.
Instructions to make Shakshuka With Black Pudding:
- Heat up a large skillet over a medium heat. Pour in the oil. Add in the onions and the peppers and begin to fry gently. Add in the garlic and season well with salt and pepper. Stir everything together.
- Add the smoked paprika, cumin and cayenne spices, and stir everything together then cook off the spices for a few seconds. Turn down the heat a little. Pour in the tinned tomatoes and bring to a gentle simmer until bubbling occasionally.
- Make a well in the sauce and crack in an egg, repeat the process until all eggs are in and spaced out in the skillet. Continue to simmer on a medium low heat until the whites of the eggs are no longer 'snotty' and are completely cooked through and white. This will take several minutes but be patient!
- Whilst the shakshuka bubbles away, fry up the black pudding in a separate small pan in a touch of oil until the outside is crisp and the middle soft. Once cooled a little crumble it up. Set aside. Remove the cooked shakshuka from the heat and garnish with some parsley and a few red chilli flakes if desired. Scatter over the black pudding pieces. Eat and enjoy! :)
I top mine with tangy feta cheese and fresh cilantro or parsley. Sometimes you'll find artichoke or olives in shakshuka, but I left those out in this version. Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipe I guarantee you'll make time and again.
So that’s going to wrap it up for this special food shakshuka with black pudding recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
