Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, annabel karmels baby shakshuka. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Annabel Karmels Baby Shakshuka is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Annabel Karmels Baby Shakshuka is something that I have loved my whole life. They are fine and they look wonderful.
Here's a simple baby-friendly version of a Middle Eastern favourite - Shakshuka! Essentially, it's a tomato sauce packed with veggies and poached eggs. Remember to leave them runny so you can dip the pitta. This recipe is great for baby-led weaners, and you can puree or fork-mash too.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook annabel karmels baby shakshuka using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Annabel Karmels Baby Shakshuka:
- Prepare 50 g courgette, finely diced
- Make ready Garlic clove, crushed
- Get 50 g potatoes, peeled and finely diced
- Prepare 1/4 tsp ground cumin
- Make ready 1/4 tsp ground coriander
- Get Pinch cinnamon
- Prepare 400 g chopped tomatoes
- Prepare 1 tsp tomato puree
- Get 1 tsp fresh thyme, chopped (dried thyme is fine aswell)
- Take 2 eggs
- Get 1 small onion, finely diced
- Prepare 1/2 red or yellow pepper, finely diced
- Make ready 1 pitta bread
- Prepare 1 tbsp olive oil
- Prepare 1 heaped tsp of sugar (optional)
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Instructions to make Annabel Karmels Baby Shakshuka:
- Heat the olive oil in a small frying pan over medium heat. Add the onion, pepper, courgette and potato and fry for 2-3 minutes.
- Add the garlic and spices and cook for a further 30 seconds. Add the tomatoes, thyme, sugar and tomato puree. Bring up to the boil, then reduce heat and simmer for 25 minutes, stirring occasionally until the vegetables are soft and the sauce has reduced and thickened.
- Make two holes in the mixture, crack the eggs into each holes and continue to simmer for about 10 minutes or until the egg whites are set but the egg yolks are runny.
- Toast the pitta bread and cut into fingers for dipping.
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