Shakshuka with Artichokes and Olives
recipe

A traditional shakshuka combining tomatoes and eggs with the added flavor of olives and marinated artichoke hearts. This delicious dish is perfect for brunch or a light dinner.
Preparation Time: 30 minutes
Serving Size: 2-4 servings

Ingredients:

- Drizzle of oil
- 1 onion
- 1-2 garlic cloves
- 2 tbsp tomato paste
- About 1/2 tsp garam masala (or cumin)
- About 1/2 tsp chili flakes (or a bit of Tabasco/Sriracha)
- 400 g good-quality crushed tomatoes
- 1 tsp sugar
- Salt and black pepper to taste
- (A splash of red wine vinegar)
- About 10 olives
- About 5 artichoke hearts
- 2-4 eggs
- Fresh herbs

Instructions:

1. Peel and chop the onion and garlic. Sauté them in oil over medium heat for a few minutes.
2. Add tomato paste, garam masala, and chili flakes, stirring to heat the spices.
3. Pour in the crushed tomatoes, season with salt, sugar, and pepper. Allow the sauce to simmer on low heat for at least 15 minutes, preferably longer. Taste and adjust seasoning if necessary.
4. Stir in the olives and sliced artichoke hearts into the sauce.
5. Crack the eggs over the shakshuka and cook until they reach your desired doneness.
6. Garnish with fresh herbs and serve immediately.

Nutritional Information (per serving):

- Energy: 250 kcal
- Protein: 12 g
- Carbohydrates: 20 g
- Fat: 15 g
- Fiber: 4 g

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