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Leftovers Shakshuka Recipe

Beautifully delicious thank you to Breakfast & Beyond, for this Crimble inspired recipe and the open Podcast.

Leftovers Shakshuka Recipe

Shakshuka. What is a Shakshuka?

Let’s start with the fact that it is deliciously laden with nutrients, and simple to make. Generally it is full to the brim with delicious eggs, but leftovers are a perfect substitute.  In it simplest form, it is a weighted, warmly spiced and roasted, saucy tomato haven.

Best twisted to your salivation preferences and what you have in the fridge! Which is generally linked.


It provides that monounsaturated, healthy fats from the strong rapeseed oil.

Kidney Beans are a strong benefit as they reduce the sugar process into the system, due to their low glycemic index, when compared to other carbohydrates and can reduce the rise in blood sugar. Perfect for those facing cancer, weight management and diabetes alongside general health.

Micronutrients; carotenoids, carotene, lutein and zeaxanthin, from the paprika push to help the autoimmunity of the body.


GET THE RECIPE

Leftovers Shakshuka Recipe

– Find the Breakfast & Beyond original here

Serves: 4
Time to create: 45mins (+1hr if roasting the veg)

Ingredients

Left-over festive dinner vegetables, for example equivalent of

2 Carrots 

2 Parsnips

5 Brussel Sprouts

A handful of Cooked chestnuts

4 tbsp Rapeseed oil, plus a little more for drizzling

2 Onions, finely chopped

2 Garlic cloves , peeled & finely chopped

2 cm Fresh ginger

2 tbsp Tomato purée

3 tins Chopped tomatoes

1 tsp Harissa

1 tsp Ground cinnamon

2 tsp Dried thyme

1-2 tbsp Carob syrup

2 tbsp Balsamic vinegar

1 tbsp GF Tamari sauce (or soy sauce)

1 tin Black beans, drained & rinsed

Pinch of Salt

Pinch of Pepper

Handful of Fresh seasonal herbs; thyme, marjoram, sage, flat-leaf parsley

Leftovers Shakshuka Recipe

  1. (If using pre-cooked vegetables to top the Shakshuka, remove them from the fridge or, from start…)
  2. Set the oven to 200°c. Cut the Parsnips into long wedges, boil for 10 mins, drain and set up in a baking tray, drizzle with rapeseed oil and agave syrup, salt & pepper. Roast for approx 45 mins, shaking the tray every 15 mins until golden brown.  When ready, remove from the oven and set aside.
  3. For the carrots, wash, cut in half length-ways, place on a baking tray, drizzle with rapeseed oil, season with salt, pepper & 1 tsp dried thyme.  Cook in the oven alongside the parsnips for 15 mins, shaking the tray half way through. 
  4. The brussel sprouts need to have any spoilt outer leaves removed, easiest by cutting off the sprout base, peeling the outer leaves and cut across in the bottom of the stalk to aid the cooking speed. Place them in a saucepan with boiling water, bring to the boil then simmer for 5 – 10 mins until just starting to soften then drain.  When cool, cut in half.

  1. In a large saucepan or frying pan heat 4 tbsp rapeseed oil, then add the chopped onion, garlic and ginger, cook for 5 mins then add the harissa, ground cinnamon, 1 tsp dried thyme and cook for a further minute.
  2. Finely chop the onions, garlic and ginger. In a large frying pan heat 4 tbsp oil then add the chopped onion, garlic and ginger, cook for 5 mins then add the harissa, ground cinnamon, 1 tsp dried thyme and cook for a further minute. 
  3. Add the tomato purée, stir to combine, then add the tins of chopped tomatoes, the black beans, carob syrup, tamarind sauce, balsamic vinegar along with salt and pepper.  
  4. Wash out the tomato cans with a splash of fresh water, adding this to the pan as well.  Bring to the boil, then reduce to simmer for approx. 20 minutes, then remove from heat.
  5. Pour contents into a large frying pan (approx 32cm diameter) or baking tray (approx 25 x 25cm). Lay the cooked vegetables, carrots, parsnips, sprouts, chestnuts, around the top of the dish, then roughly tear the fresh herbs and place half on top, the remainder will be used for garnish.
  6. Drizzle with oil and crack pepper on top, then place in the oven for 10-15 minutes.
  7. To serve, place the rest of the fresh herbs on top of the dish, and serve with sides, such as crusty warmed bread or salad.

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