Prawn shakshuka
0
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Carrot(s)
2 medium, cut into 1cm pieces
Red capsicum
1 medium, cut into 1cm pieces
Celery
1 stick(s), cut into 1cm pieces
Garlic
2 clove(s), finely chopped
Canned diced tomatoes
400 g
Harissa
½ tsp, paste (see Note)
Raw peeled prawns
500 g, (24 prawns), peeled, tails intact
Lentils, canned, rinsed, drained
1 400g can, (1x400g can) brown variety
Green string beans
400 g, halved
Egg(s)
4 medium
Fresh coriander
½ cup(s), coarsely chopped
Instructions
1
Heat a large non-stick frying pan over medium-high heat. Cook carrot, capsicum, celery and garlic, stirring, for 5 minutes or until softened.
2
Add tomatoes, harissa and 1½ cups (375ml) water and bring to the boil, stirring. Reduce heat and simmer, uncovered, for 15 minutes or until mixture has thickened.
3
Add prawns, lentils and beans and cook, stirring for 2 minutes. Using the back of a spoon, make 4 indents in vegetable mixture. Crack 1 egg into each indent. Cook, covered, for 3–4 minutes or until whites are just set and yolks are still runny or cooked to your liking. Serve sprinkled with coriander.
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