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.
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