The Rugby action continues with the TikTok Women’s Six Nations taking centre stage. Eimear Considine has shared her favourite recipe from the Home Cookbook, a delicious Shakshuka. Why not give it a go? You can find all the ingredients in your local Aldi! Scrum-ptious Shakshuka.
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Shakshuka Ingredients • 6 Large Free Range Eggs
3. U sing a tablespoon, make 6 holes in the sauce around the pan for where the eggs will go. Break the eggs into each hole in the sauce, then sprinkle with salt and give a good drizzle of the extra virgin olive oil. Cover the pan with a large lid or baking tray. Continue cooking the shakshuka for 8 minutes or more until the eggs are cooked to your liking. Sprinkle with the remaining herbs and serve with crusty bread. • 4 Garlic Cloves, peeled and crushed • 700g tin Whole Tomatoes • 1 tsp Brown Sugar • 10g Fresh Flat Leaf Parsley, chopped • 10g Fresh Coriander, chopped • 1 tsp Ground Cumin • 2 tsp Paprika • ¼ tsp Chilli Flakes • 1 tbsp Olive Oil • Salt and Pepper
• Extra Virgin Olive Oil • 1 Loaf of Crusty Bread For the sauce • 1 Onion, peeled and diced • 1 Red Pepper, cut into thin slices • 1 Yellow Pepper, cut into thin slices
Method 1. For the sauce, place a cast iron skillet or ovenproof pan over a medium-high heat and add in the olive oil, diced onion and garlic with some salt and pepper and sauté for 3-4 minutes. Then add the peppers, sugar, paprika, cumin and chilli flakes and cook for another fewminutes until all the vegetables are caramelised. 2. A dd the tomatoes in and break them up into little pieces with a wooden spoon, bring to the boil then simmer for 20 minutes until the sauce has reduced slightly. Mix in half of the chopped herbs and season with salt and pepper.
SERVES 6 PEOPLE
PREP 15 MINS
COOK 40 MINS
Eimear Considine
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DATE OF BIRTH 8/5/1991 PLACE OF BIRTH Limerick, Ireland HEIGHT 1.75m (5' 9") WEIGHT 71kg (11st 2lb) CLUB UL Bohemian/Munster
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RCN 20010027
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