This mix of cornbread and shakshuka is the perfect comfort food. A vegetarian recipe that's quick to prepare and great for sharing!
Shakshuka:
1 tbsp of olive oil
1 large onion, diced
2 crushed garlic cloves
1 red pepper, diced
1 tsp of coriander
1 tsp of cumin
1 tin of plum tomatoes
2 tbsp of tomato puree
2 free-range eggs
Cornbread:
1 onion, diced
1 tbsp of olive oil
1 tsp of garlic, crushed
2 corn on the cobs, kernels removed
4 free-range egg
350g of polenta
4 tbsp of cornflour
1 can of black beans
2 tbsp of desiccated coconut
250ml of milk
4 tbsp of chopped coriander
- Preheat the oven to 200c.
- To make the cornbread, grab a large pan and saute the onion with the oil for 5 minutes. Next, add the black beans and sweet corn and saute for another 5 minutes. Take off the heat and leave to cool.
- Whisk the egg and add the milk, polenta, flour, coriander and coconut. Stir through the cooked onions. Pour into a lined square cake tin, bake for 30 minutes until cooked through.
- To make the shakshuka, heat the oil in a medium frying pan, add the pepper and onion and saute for 7 minutes. Add the garlic and spices, stir for 30 seconds. Next, add the tomatoes and tomato puree and simmer for 10 minutes, then using a spoon, create a hole in the mixture and crack the eggs in. Allow the eggs to cook for 7-9 minutes until the whites are set.
- Serve with the cornbread and enjoy.
Related
Are you looking for something tasty and nutritious to share with your budding foodie? Discover our baby weaning recipes, perfect for every occasion!
Here at Babease, we know that you want your little one to experience the wide world of food! We’ve collected some of our favourite recipes for babies and created this handy resource to provide you with some new and exciting ideas.
