Shakshuka (GF)

Shakshuka is a naturally gluten free brunch dish of eggs poached in a wealthy and calmly spiced tomato sauce and is a shocking meal to get pleasure from. A basic one pan dreamy recipe, which I like serving with selfmade gluten free flatbread (my 15 minute recipe for flatbread is a should attempt!).

A North African and Center Eastrn staple dish, shakshuka is increasingly regularly discovered on cafe menus throughout the UK. It’s completely scrumptious and is a dish we like to make at house, and surprisingly simple.

You possibly can end the dish off with varied toppings, comparable to yoghurt, avocado and/or chorizo, and it’s good for a giant sharing brunch with household or associates.

The sauce could be made upfront to avoid wasting effort and time, then reheat it in a pan the following day and add the eggs for the ultimate cooking stage (see step 5 of my methodology under). That last stage solely takes quarter-hour, so for those who prep forward it’s a very fast one to knock up.

Table of Contents

What Ought to I Serve it with?

Numerous gluten free bread for dipping and scooping is my private choice! We frequently make a batch of my simple gluten free flatbread to go together with this dish, or recent pao de queijo (Brazilian cheese bread).

Can Shakshuka Be Made Dairy Free?

This dish is of course dairy free for those who omit the yoghurt topping and use avocado as a substitute (or a dairy free plain yoghurt). Additionally it is a vegetarian dish too, merely don’t add a meaty topping comparable to chorizo.

Will My Youngsters Eat This Shakshuka?

My children (aged virtually 5 and a couple of) actually cherished this after I made it for lunch lately. I made a non-spicy model, utilizing half a teaspoon of cinnamon rather than chilli flakes, then Dave and I added some jalepeno tabasco to ours for a little bit of a kick.

It’s simply tailor-made for fussy eaters too, merely serve the toppings on the aspect. My 2 12 months previous loves avocado, and my 5 12 months previous hates it. So he had further and he or she had some cucumber sticks on the aspect!

Gluten Free Shakshuka Recipe

This gluten free shakshuka serves 2-4 folks, relying in your appetites. When you serve a pleasant stack on gluten free flatbread on the aspect, it’ll fortunately be sufficient for 4 folks. You possibly can add further eggs for those who assume your company will need two every. However equally, I reckon 2 REALLY hungry adults may polish it off if wanted.

You will see just a few photographs beneath this recipe, to offer you a visible information as you’re employed by the recipe. For some other assist alongside the way in which or in case you have questions, please do message me on social media (@myglutenfreeguide) or e mail me at [email protected].

When you get pleasure from this shakshuka, please depart a evaluation on the recipe card under. It makes a world of distinction to me :). And it’s also possible to share photographs of your house creations in my Cooking Club on Facebook.

Get pleasure from! Laura xxx

Yield: Serves 4 (with bread aspect dish)

Prep Time:
40 minutes

Prepare dinner Time:
50 minutes

Complete Time:
1 hour half-hour

A warming one pot of eggs poached in a wealthy, calmly spiced tomato sauce. Prime along with your alternative of yoghurt, avocado and pan fried chorizo for a scrumptious brunch.

Substances

2 pink onions
2 cloves garlic
2 tsp cumin
0.5 tsp chilli flakes (or cinnamon or a non spicy model)
2 tsp smoked paprika
1 inexperienced pepper
4 spring onions
2 tbsp tomato paste
2 tins chopped tomatoes
1 tsp pink wine vinegar/balsamic vinegar
2 tsp of recent chopped or 1 tsp dried parsley
4 eggs
Olive oil for frying
To serve – your alternative of: pan-fried chhorizo/avocado/yoghurt/feta, and gluten free bread or flatbread.

Directions

Finely cube the onions and peppers, then fry with some olive oil in a high-sided frying pan or wok over a medium-low warmth. Prepare dinner till the onions begin to flip translucent and comfortable.
Mince the garlic and add to the pan. Add the cumin, chilli flakes/cinnamon, smoked paprika, pink wine vinegar and tomato paste and stir nicely to mix with the onion and garlic. Prepare dinner for a few minutes to launch these spice flavours.
Chop the spring onions into rounds. Add them to the pan, together with the parsley and stir by.
Subsequent add the chopped tomatoes. Give the contents of the pan a very good stir, convey to a simmer, after which depart to cook dinner over a low-medium warmth (with the lid on the pan) for round half-hour. The tomatoes ought to break down so you find yourself with a beautiful wealthy tomato sauce.
At this level, you possibly can both proceed with the recipe or, if you’re making the sauce upfront, take the sauce off the warmth and permit to chill earlier than storing within the fridge in a single day.
Make 4 wells within the sauce and crack an egg into every nicely. Place the lid again on the pan and cook dinner the eggs for about 10 minutes, for runny yolks.
Serve within the pan, topped with any combo of chorizo, avocado and feta, and dollops of paprika-topped yoghurt. And a giant pile of gluten free flatbread for dipping and scooping!