Shakshuka & Pancakes

Prep-time | Bake-time | |
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7 min | 20 min |
Difficulty | |
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Servings | |
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4 people |
INGREDIENTS
- For the shakshuka
- 1/3 cup cup of Ardo chopped shallots
- 1/2 cup of Ardo peppers sliced , optional
- 1 tbsp olive oil
- 1 tsp ground coriander*
- 1 tsp sweet paprika*
- 1/2 tsp ground cumin *
- Maldon Salt and pepper
- 1 tin of Pelargos chopped tin tomatoes
- 4 Free range large eggs
- 150gr Chorio feta cheese
- Ardo parsley for topping (optional)
- For the cottage cheese pancakes:
- 200gr of Arla cottage cheese
- 4 tbsp of Nairns instant oats
- 2 Free range eggs
- 1/4 tsp of baking powder*
- 2 tbsp of Caputo plain flour
- 1 Healthy habits almond butter for topping
METHOD
Instructions for shaksuka
1. Heat 1 tbsp olive oil in a large cast iron skillet or pan. Add the shallots , peppers, garlic, spices, pinch salt and pepper. Keep mixing until the vegetables have softened for about 4-5minute.
2.Then add the tin tomatoes. Cover and let simmer for about 10 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste it and add more spices or salt and pepper of your liking.
3.Using a spoon, make 4 holes , or “wells,” in the tomato mixture (make sure they are spaced out). Carefully crack an egg into each hole.
4.Lower the heat, cover the pan and allow the eggs to cook on low until the egg whites are set.
5. Uncover and add the feta cheese broken into little peaces and parsley if you like. Serve with warm bread.
Instructions for cottage cheese pancakes
6. Blend all the ingredients together in a mixer or blender.
7.In a non stick pan add a little butter and spread it with a tissue in the pan.
8. Using a spoon add about 2-3 spoonfuls to create a pancake. Cook for about 3-4 minutes on each side or until golden. Make about 5-6 pancakes.
9. Add vanilla yoghurt , nuts , almond butter or any topics of your choice.
Kali Orexi!
* This product is not available at foodhaus stores
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