Recipe of Any-night-of-the-week Shakshuka With Black Pudding

Shakshuka With Black Pudding.

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, shakshuka with black pudding. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Shakshuka With Black Pudding is one of the most well liked of recent trending foods on earth. It is easy, it's fast, it tastes delicious. It is enjoyed by millions every day. They're fine and they look wonderful. Shakshuka With Black Pudding is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have shakshuka with black pudding using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Shakshuka With Black Pudding:

1. {Prepare 3-4 of eggs,.
2. {Get 400 g of tinned cherry tomatoes,.
3. {Make ready 1/2 of a red or yellow bell pepper, chopped,.
4. {Make ready 1/2 of onion, chopped,.
5. {Prepare 2 cloves of garlic, chopped finely,.
6. {Get 1 tsp of smoked paprika,.
7. {Get 1/4 tsp of ground cumin,.
8. {Take 1/4 tsp of cayenne pepper,.
9. {Get of Salt and pepper to season,.
10. {Get 1 tbsp of cooking oil,.
11. {Get of To garnish:.
12. {Prepare of Dried or fresh parsley,.
13. {Make ready of Red chilli flakes (optional).
14. {Prepare 1 of disc black pudding, crumbled.
15. {Prepare of To serve:.
16. {Make ready of Bread and butter or toast.

Instructions to make Shakshuka With Black Pudding:

1. Heat up a large skillet over a medium heat. Pour in the oil. Add in the onions and the peppers and begin to fry gently. Add in the garlic and season well with salt and pepper. Stir everything together..
2. Add the smoked paprika, cumin and cayenne spices, and stir everything together then cook off the spices for a few seconds. Turn down the heat a little. Pour in the tinned tomatoes and bring to a gentle simmer until bubbling occasionally..
3. Make a well in the sauce and crack in an egg, repeat the process until all eggs are in and spaced out in the skillet. Continue to simmer on a medium low heat until the whites of the eggs are no longer 'snotty' and are completely cooked through and white. This will take several minutes but be patient!.
4. Whilst the shakshuka bubbles away, fry up the black pudding in a separate small pan in a touch of oil until the outside is crisp and the middle soft. Once cooled a little crumble it up. Set aside. Remove the cooked shakshuka from the heat and garnish with some parsley and a few red chilli flakes if desired. Scatter over the black pudding pieces. Eat and enjoy! :).

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