This mix of cornbread and shakshuka is the perfect comfort food. A vegetarian recipe that's quick to prepare and great for sharing!



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




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

  1. Preheat the oven to 200c.
  2. 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. 
  3. 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. 
  4. 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. 
  5. Serve with the cornbread and enjoy.  
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