Shakshuka recipe with chopped tomatoes
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
Easy
Ingredients
-
3
tablespoons
olive oil
-
1
small onion, chopped
-
1
small capsicum chopped
(any colour)
-
1
clove
garlic, thinly sliced
-
1-2
red chilies, thinly sliced
-
1/2
teaspoon
ground cumin
-
1/2
teaspoon
ground coriander
-
1/2
teaspoon
smoked or regular paprika
-
400
g
Mutti Polpa Finely Chopped Tomatoes
-
Salt & pepper, to taste
-
4
eggs
-
60
g
feta cheese
-
handful
fresh parsley leaves
-
Crusty sourdough bread, to serve
Notes: You can omit the chilies if you prefer, or remove the seeds for a milder heat. This recipe can easily be doubled for a larger crowd, just use a larger skillet.
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Notes: You can omit the chilies if you prefer, or remove the seeds for a milder heat. This recipe can easily be doubled for a larger crowd, just use a larger skillet.
Shakshuka recipe with chopped tomatoes: Method
- Place a heavy skillet onto medium-high heat. Add the oil, onion and capsicum and stir for 5 minutes, until ingredients soften and begin to colour. Add the garlic, chili and spices and cook for 1 minute until fragrant.
- Add Mutti tomatoes, then fill the empty can with a splash of water (about 100-150ml), swish it around to collect any remaining tomato in the can and pour into the skillet. Let the sauce simmer for 3-5 minutes until slightly thickened, season to taste.
- Using the back of your spoon, push 4 indentations into the sauce. Crack one egg into each indentation, then turn the heat to the lowest setting, and cover the skillet and cook for 4-10 minutes. If you prefer runny yolks, start checking at around 3 minutes by gently poking the surface of the yolks; they should be soft, but the whites should be fully cooked and not translucent.
- Crumble the feta cheese on top, sprinkle with the parsley & finish with a drizzle of olive oil. Serve immediately with crusty bread.
