Ingredients
3-4 Eggs
1tbsp Tomato paste
2-3 Tomatoes (chopped)
1 Onion
1lb Large Prawns (shell on)
1tbsp Harissa
1tbsp Shakshuka Blend
3tbsp Olive oil
1 cup Water
Parsley
Cilantro
Salt
Method
In a tagine or large skillet, sweat some onions in olive oil on a light heat for about 15 minutes until translucent. Add the tomato, tomato paste, ¼ cup chopped cilantro, Harissa, Shakshuka Blend, a generous pinch of salt and pepper and the water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Use a spoon to make an egg-sized hole in the Shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Add prawns then reduce heat to medium-low and cook until the eggs reach desired finish and prawns are cooked through, about 10 minutes for medium-soft eggs. Sprinkle the eggs with a little salt. To garnish scatter whole cilantro leaves over and drizzle olive oil over the dish. Serve while hot.