Recipe

• tempo totale: 2 hours 34 minutes

Ingredienti

Shakshuka Chilli & Eggs

Istruzioni

Add 2–3 T water to a frying pan

Depending on how much chilli you’re heating)

Bring to a boil

Add chilli

Bring back to a boil

Crack in 2 eggs

Season with salt

Sprinkle over chilli flakes

Reduce heat slightly

Cover with a lid or plate

Allow to steam for 2–3 minutes

Depending on how you like your eggs)

Transfer to a bowl or plate

Serve with toasted sourdough or bread of your choice

CHILI

Prep the Chickpeas & Lentils (Day Before)

When using dried Lentils*

Soak dried lentils overnight in cold water in the fridge (these will be added directly into the chili)

When using dried Chickpeas*

Soak dried chickpeas overnight in cold water in the fridge

Next day

Strain and rinse

Add to a pot with

½ onion

1 garlic clove

Cover with fresh water

Bring to a boil

Cook on medium to high heat until chickpeas are tender

Set aside

You can also use tinned chickpeas and tinned lentils if you want a quicker version)

Chilli

Preheat a large pot on medium heat

Add 1–2 lb minced beef

Cook until browned and caramelised

Depending on fat content, you may or may not need extra oil)

Season well with salt

Remove from pot

Add oil if needed

Add 1 roughly chopped onion

Add 5 cloves garlic, chopped

Cook on low heat until soft and translucent

Add 1 T tomato purée

Cook for 1–2 minutes on medium heat

Turn heat to high

Deglaze with 1–2 T white wine

Reduce slightly

Add beef back in

Add

2 -3 cans whole or crushed tomatoes

Add

1 T chilli powder

1 T smoked paprika

1 T ground coriander

1 T ground cumin

Add soaked and rinsed dried lentils

Add the cooked chickpeas at this stage too)

Bring to a boil

Reduce to a gentle simmer

Simmer for at least 2–3 hours

Finish with a small handful of dark chocolate

About 10g — just enough to deepen the flavour, not sweeten it)

Taste and adjust seasoning

You can also use tinned lentils and tinned chickpeas instead of dried)

Then stuff your gob ✨