The ultimate hangover cure – saucy, smoky, spicy eggs. Serve our speediest ever shakshuka straight out of the pan so everyone can get stuck in.
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This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Serves
4
Passata
Chipotle Paste
Roasted Red Pepper
Egg
Pitta Bread
Natural Yoghurt
Parsley
Olive Oil
Salt
Black Pepper
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Serves
4
Passata
Chipotle Paste
Roasted Red Pepper
Egg
Pitta Bread
Natural Yoghurt
Parsley
Olive Oil
Salt
Black Pepper
Unlock this free recipe
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
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Step 1.
Get a large frying pan over a high heat. Drizzle in some olive oil, then empty the passata straight into the pan. Add 1–2 tbsp of chipotle paste (to your taste), then pick out the roasted peppers with a fork, leaving their juices behind, and tear into the pan. Give everything a stir and season with salt and black pepper. Let bubble away for 1 minute.
Step 2.
Crack the eggs into the pan and season with salt and black pepper, then cover with a lid. Cook for 4–5 minutes, until the whites are just set but the yolks are still runny.
Step 3.
Meanwhile, toast the pitta breads, tear into pieces and put into a serving bowl.
Step 4.
Once the eggs are cooked, dollop over spoonfuls of the natural yogurt, scatter over the parsley and serve at the table with extra black pepper and the pitta breads for dunking.
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