Recipes
Easter Brunch Shakshuka for Remoska Tria
Perfect for a relaxed Easter weekend brunch, this spicy tomato, pepper and baked egg dish tastes fantastic with crusty bread...
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 yellow pepper, deseeded and sliced
- 1 tsp mild chilli powder
- 1 tbsp tomato purée
- 4 large eggs
- 150g thick Greek-style yoghurt
- Crusty bread
- 2 large onions, thinly sliced
- 2 red peppers, deseeded and sliced
- ½ tsp cumin seeds
- 400g can chopped tomatoes
- 2 tbsp chopped fresh parsley, plus extra to garnish
- 50g feta cheese, crumbed
- to taste Salt and freshly ground black pepper
Top tip!
This is a great dish to enjoy when you’re on your travels in a caravan or camper van – easy, economical and very tasty!
Method
- Put the olive oil into the pan of the Remoska Tria with the onions, garlic and peppers, stirring them to coat. Add the lid with the window, plug in and switch on. Cook for 30 minutes.
- Set the lid to one side while you add the cumin seeds, chilli powder, chopped tomatoes, tomato purée and parsley, stirring well. Season, then replace the lid and cook for a further 20 minutes.
- Remove the lid, set to one side and stir the mixture thoroughly, then make four spaces among the ingredients. Crack the eggs into these spaces and replace the lid. Cook for a further 5-6 minutes to set the eggs.
- To serve, crumble the feta cheese on top and sprinkle with extra parsley. Season with a little extra black pepper. Put the yoghurt into a bowl and sprinkle with a little chilli powder. Serve alongside the shakshuka with the crusty bread.