Step-by-Step Guide to Prepare Ultimate Annabel Karmels Baby Shakshuka

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, annabel karmels baby shakshuka. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Annabel Karmels Baby Shakshuka is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Annabel Karmels Baby Shakshuka is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook annabel karmels baby shakshuka using 15 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Annabel Karmels Baby Shakshuka:

1. Make ready 50 g courgette, finely diced
2. Take Garlic clove, crushed
3. Make ready 50 g potatoes, peeled and finely diced
4. Get 1/4 tsp ground cumin
5. Make ready 1/4 tsp ground coriander
6. Get Pinch cinnamon
7. Make ready 400 g chopped tomatoes
8. Make ready 1 tsp tomato puree
9. Take 1 tsp fresh thyme, chopped (dried thyme is fine aswell)
10. Make ready 2 eggs
11. Take 1 small onion, finely diced
12. Prepare 1/2 red or yellow pepper, finely diced
13. Take 1 pitta bread
14. Make ready 1 tbsp olive oil
15. Prepare 1 heaped tsp of sugar (optional)

Instructions to make Annabel Karmels Baby Shakshuka:

1. 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.
2. 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.
3. 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.
4. Toast the pitta bread and cut into fingers for dipping.

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