Shakshuka Breakfast with Falafels

Shakshuka Breakfast with Falafels

Prep 10 mins
Cook 50 mins
Serves 2

Shakshuka is a dish of eggs poached in a spicy tomato sauce with chillies, onions and cumin spice. Our version incorporates our standard Falafels making a perfect meal for all occasions from breakfast, bunch, and right through to supper.

Middle Eastern Falafels Find out more

Ingredients

1 pack of Cauldron falafels
2 tbsp vegetable oil
1 red pepper, roasted, de skinned and deseeded then diced (or use jarred ones)
1 onion, finely diced
1 clove of garlic, crushed
1 tsp ground cumin
1 tsp ground paprika
2×400g tins of chopped tomatoes
½ tsp chilli flakes
2 tbsp tomato puree
150ml vegetable stock
Salt and pepper to taste
Pinch of sugar
Large bunch of fresh coriander, finely chopped
Large bunch of fresh parsley, finely chopped
2 eggs

To serve:

2 flatbreads
A few slices of cucumber
A small pot of tahini

Method

  1. Gently fry the onion in the oil over a medium/low heat without colouring until softened for approximately 5-7 minutes.
  2. Add the garlic and spices and cook for a further 2-3 minutes. Stir in the tomatoes, bring to the boil then simmer but rapidly for 20-25 minutes adding more water if necessary.
  3. Add the tomato puree, stock, a pinch of salt and pepper and a pinch of sugar to taste. Continue to cook for a further 5 minutes. This can be made in advance, or even the day before and reheated. Stir in half of the fresh herbs.
  4. Preheat the oven and cook the Cauldron falafels as per pack instructions and in the meantime, warm the spicy tomato sauce, gently crack the eggs and drop them into the sauce.
  5. Cover the pan and cook on low for 12-14 minutes until the eggs are cooked.
  6. Place the falafels in the sauce alongside the eggs, scatter with the remaining herbs and enjoy with flatbreads, cucumber and a splash of tahini.