Herby shakshuka with lemon ricotta

Eggs for dinner, but make it snazzy✨

Shakshuka is very forgiving for any odd veggies or herbs you have left over in your fridge. I added the lemony ricotta for more creaminess and a bit of acidity to the dish. This one pan wonder is delicious to dig into with some crispy ciabatta.

INGREDIENTS (serves 4)
- 5 or 6 eggs
- 1 bell pepper🫑
- 1 courgette
- 250gr ricotta
- 2 cans of tomato pulp
- 1 tbsp tomato paste
- 1 onion
- 2 garlic cloves
- 1 teasp cumin
- 1 teasp paprika powder (or cayenne)
- chili flakes 🌶️ (amount to taste)
- 1 lemon
- Bunch of herbs (i used koriander, parsley & fresh oregano)
- 1 ciabatta or baguette

1. Dice you onion & slice your garlic. Chop the bell pepper & courgette finely.
2. Heat a large saucepan (the biggest one you have) with some olive oil. Fry your onions until soft. Add garlic and fry for 2 more minutes.
3. Add your veggies. Add cumin, paprika, tomatopaste, chili flakes, salt & peper. Stir and sauté for 5-6 minutes.
4. Add the canned tomatoes and let the mixture simmer for a few more minutes.
5. Make 5 small holes or indents in you sauce and crack open an egg in each one. Make sure your heat is on medium high and let it simmer for 8 mins if you want runny eggs, 10 mins medium and 11-12 for hard eggs.
6. Whilst your shakshuka simmers. Add the ricotta to a bowl with some lemon zest (save some for the topping) the juice of half a lemon, salt & pepper.
7. When your eggs are done take the pan off the heat. Top your magnificant shakshuka with some dollops of ricotta (you can add some more on your plate later) and lots of herbs. I had some pomegranates for extra sweetness. Serve with some ciabatta for dipping and enjoy!