Sahoor is just as important as Iftar in Ramadan and should never be overlooked. You need slow releasing energy foods to keep you going through the day. Shakshuka is a favorite in the Middle East and this recipe includes chickpeas and labneh to give you that slow release energy your guests need. A must have dish on your Sehri menu!
Ingredients
Shakshuka:
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Tomato puree 250 g
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Smokey paprika 10 g
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Chickpeas, cooked 300 g
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Eggs 20 pc
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Tomato puree 250 g
-
Smokey paprika 10 g
-
Chickpeas, cooked 300 g
-
Eggs 20 pc
Garnish:
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Zaatar, fresh 5 g
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Labneh 100 g
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Bread, toasted 10 pc
Preparation
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Shakshuka:
- Preheat the oven to 160°C.
- Heat a skillet and add the tomato puree, smoked paprika and Knorr Professional Chicken Stock Powder and chickpeas. Heat through and transfer to small oven dishes, with a spoon make a small well in the center of the tomato gravy and crack the raw egg into the small wells, or cook the eggs separately.
- Place the dishes in the oven and bake for 15min, then remove.
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Garnish:
- Scatter the Zaatar and spoon over the labneh in small scoops onto the Shakshuka.
- Serve with toasted bread.
