Easter Shakshuka Baked Eggs
INGREDIENTS:
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6 Eggs
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1 Jar HFM roasted tomato sauce
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275g Haloumi cheese
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1 Tin butter beans ( 275g )
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1 Jar artichoke hearts
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6 slices sourdough
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¼ bunch coriander
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1 tsp Spanish spice mix
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Salt + Pepper to taste
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Preheat oven to 200°
METHOD:
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In a large pan on your stovetop, pour in the tomato sauce and sprinkle in the Spanish spice mix. Bring to the boil and turn down to simmer.
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Drain the butter beans and add to the pan. Meanwhile, pick the coriander leaves and finely chop the stalks. Add the stalks to the sauce, stirring well.
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Crack the eggs into the sauce. Transfer the pan into your preheated oven, cooking for approx 10min.
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Whilst the eggs are cooking in your oven, cut the halloumi into 1cm thick rectangles and in a frying pan on high heat, drizzle in olive oil, and pan fry the slices for 2 min on each side. Once out of the pan, tear apart into a crumble.
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Place the slices of sour dough or the bread of your preference in the toaster.
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Remove your eggs from the oven, sprinkling over the halloumi chunks, a few sliced up artichoke hearts and coriander leaves.
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Serve hot with fresh toast and enjoy!
Serves: 6
Prep & cook time: 25 min
Recipe and photography by Bonnie Coumbe. Visit her site here & Instagram here. Styling by Lauren Miller. Visit her site here & Instagram here.
