Prawn shakshuka

0
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 individual, cut into 1cm pieces

garlic

2 clove(s), finely chopped

canned diced tomatoes

400 g

harissa

½ tsp, paste (see Note)

green prawns

500 g, (24 prawns), peeled, tails intact

lentils, canned, rinsed, drained

1 can(s), (1x400g can) brown variety

green 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.

Notes

SERVING SUGGESTION: 1x100g wholemeal Lebanese bread (quartered) to serve. TIP: You can cook the vegetables in 1 tablespoon olive oil in Step 1 if you prefer. Swap lentils for any other canned legumes. NOTE: Harissa paste is available in a tube in the condiments aisle of supermarkets.

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