Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, annabel karmels baby shakshuka. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
No need to cook separate meals tonight! Baby can enjoy this Middle Eastern flavour-packed dish too, runny eggs and all. Here's a simple baby-friendly version of a Middle Eastern favourite - Shakshuka!
Annabel Karmels Baby Shakshuka is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Annabel Karmels Baby Shakshuka is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook annabel karmels baby shakshuka using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Annabel Karmels Baby Shakshuka:
- Get 50 g courgette, finely diced
- Take Garlic clove, crushed
- Prepare 50 g potatoes, peeled and finely diced
- Make ready 1/4 tsp ground cumin
- Take 1/4 tsp ground coriander
- Get Pinch cinnamon
- Get 400 g chopped tomatoes
- Take 1 tsp tomato puree
- Get 1 tsp fresh thyme, chopped (dried thyme is fine aswell)
- Prepare 2 eggs
- Make ready 1 small onion, finely diced
- Take 1/2 red or yellow pepper, finely diced
- Get 1 pitta bread
- Make ready 1 tbsp olive oil
- Get 1 heaped tsp of sugar (optional)
I weaned my first baby on Annabel Karmel's Complete Baby and Toddler Meal > Planner' which was absolutely fantastic and thanks to that book she When my son was born I bought a copy of Annabel Karmel's New Baby and > Toddler Cookbook. This book starts with some delicious baby purees like. Did you know that my Annabel's recipe app isn't just for babies? It's packed with simple ideas for tots, kids and the.
Steps to make Annabel Karmels Baby Shakshuka:
- Heat the olive oil in a small frying pan over medium heat. Add the onion, pepper, courgette and potato and fry for 2-3 minutes.
- Add the garlic and spices and cook for a further 30 seconds. Add the tomatoes, thyme, sugar and tomato puree. Bring up to the boil, then reduce heat and simmer for 25 minutes, stirring occasionally until the vegetables are soft and the sauce has reduced and thickened.
- Make two holes in the mixture, crack the eggs into each holes and continue to simmer for about 10 minutes or until the egg whites are set but the egg yolks are runny.
- Toast the pitta bread and cut into fingers for dipping.
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