Recipe of Speedy Shakshuka With Black Pudding

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, shakshuka with black pudding. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

If using black pudding, crumble it up and fry it very briefly. Put the sausages back in the pan with everything else. Season with salt and pepper, bring to the boil, then turn down the heat and cover the pan. A popular twist is 'Shak'n'Blak - served with crumbled crispy black pudding over the top.

Shakshuka With Black Pudding is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Shakshuka With Black Pudding is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have shakshuka with black pudding using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Shakshuka With Black Pudding:

1. Prepare eggs,
2. Take tinned cherry tomatoes,
3. Make ready a red or yellow bell pepper, chopped,
4. Get onion, chopped,
5. Make ready garlic, chopped finely,
6. Prepare smoked paprika,
7. Make ready ground cumin,
8. Take cayenne pepper,
9. Take Salt and pepper to season,
10. Get cooking oil,
11. Take To garnish:
12. Make ready Dried or fresh parsley,
13. Take Red chilli flakes (optional)
14. Prepare disc black pudding, crumbled
15. Take To serve:
16. Make ready Bread and butter or toast

Required fields are marked * Comment. Shakshuka is a spicy and savory one-skillet Middle Eastern recipe of eggs cooked in a tomato-red pepper sauce spiced with cumin, paprika and coriander! It's nourishing, filling and one recipe I guarantee you'll make time and again. Though it's North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal US.

Steps to make Shakshuka With Black Pudding:

1. Heat up a large skillet over a medium heat. Pour in the oil. Add in the onions and the peppers and begin to fry gently. Add in the garlic and season well with salt and pepper. Stir everything together.
2. Add the smoked paprika, cumin and cayenne spices, and stir everything together then cook off the spices for a few seconds. Turn down the heat a little. Pour in the tinned tomatoes and bring to a gentle simmer until bubbling occasionally.
3. Make a well in the sauce and crack in an egg, repeat the process until all eggs are in and spaced out in the skillet. Continue to simmer on a medium low heat until the whites of the eggs are no longer 'snotty' and are completely cooked through and white. This will take several minutes but be patient!
4. Whilst the shakshuka bubbles away, fry up the black pudding in a separate small pan in a touch of oil until the outside is crisp and the middle soft. Once cooled a little crumble it up. Set aside. Remove the cooked shakshuka from the heat and garnish with some parsley and a few red chilli flakes if desired. Scatter over the black pudding pieces. Eat and enjoy! :)

It's nourishing, filling and one recipe I guarantee you'll make time and again. Though it's North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal US. Given its versatility, it's easy to see why. It's quick; it's simple; it's easy to scale up or down; and it works for breakfast, brunch, lunch, dinner, or a midnight. Heat the olive oil in a large, lidded frying pan.

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