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The perfect recipe for National Vegetarian Week-Shakshuka with guacamole

Shakshuka

We love vegetarian cooking and therefore couldn't wait to whisk up one of our favourite dishes in honour of National Vegetarian Week.  Our Shakshuka with guacamole is traditionally an Israeli breakfast dish and consists of baked eggs cooked into a flavoursome tomato sauce. More recently it has been making its way into numerous restaurants and cafes across the globe but we thought we would share with you how to make it yourself. Here is what you will need for two servings:

4 large handfuls of spinach roughly chopped

4 eggs

30g fresh coriander roughly chopped

A small handful of grated mature cheddar

For the tomato sauce:

1 large onion, diced

1 tbsp olive oil

2 garlic cloves crushed

1 tsp sweet paprika powder

A pinch chili flakes, or more to taste

2 x 400g tins of tomatoes or 800g fresh tomatoes or half of each

2 teaspoons castor sugar

Sea salt and black pepper

For the guacamole:

1 large ripe avocado

1 tbsp extra virgin olive oil

Juice of half a lime

2 spring onions

A handful of chives, chopped

A handful of chopped fresh coriander leaves

  1. To make the tomato sauce, fry the onion in the olive oil over a medium heat for about 10 - 15 minutes, stirring occasionally, until softened.
  2. Add the garlic, and spices to the pan and cook for another 5 minutes.
  3. Then add the tomatoes and season well with salt, pepper, and sugar. Stir everything together and leave to simmer on a low heat for 20 minutes until reduced to a thick, rich sauce.
  4. To make the guacamole, cut the avocado in half and remove the stone. Scoop out the flesh and mash with a fork. Place in a bowl and stir in all the remaining ingredients adding salt and pepper to taste.
  5. Taste the tomato sauce, and add extra salt, pepper, sugar and chilli as needed, then add the spinach and cook for a few minutes until just wilted.
  6. Make four wells in the tomato sauce mixture using a wooden spoon, or something similar, crack the eggs one at a time into a small bowl, and pour an egg into each one.
  7. Put a lid on the pan. The eggs will poach in about 4 minutes for set whites and runny yolks, or longer for harder yoke as per your preference.
  8. Sprinke the coriander and cheese over the sauce and eggs.
  9. Serve immediately from the pan and place large spoonfuls of the guacamole on the top. Hot pitta bread is an obvious accompaniment.