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Shakshuka Rosso with Okra, Chickpeas and Za’atar
Shakshuka Rosso with Okra, Chickpeas and Za’atar – Recipe

Our shakshuka is a modern take on a globally loved comfort dish, blending Middle Eastern warmth with Mediterranean tomato richness.

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Ingredients per serve

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Chef tip

Our shakshuka is a modern take on a globally loved comfort dish, blending Middle Eastern warmth with Mediterranean tomato richness.

...

Preparation

  1. What you need

    Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Okra mixture

    • Heat oil in a large pan over medium heat. Add the okra and sauté for 4–5 minutes until lightly golden. Add the onion and continue cooking until softened and the okra is tender.
    • Stir through the cumin, harissa and za’atar, ensuring the vegetables are well coated. Cook for 2–3 minutes until fragrant, then add the KNORR Italiana Pronto Napoli and chickpeas. Reduce the heat and simmer gently for 10 minutes.

  3. Eggs

    Steam the eggs in a combi steam oven at 63°C with 100% humidity for 1 hour.

  4. To serve

    Fold half of the coriander through the okra mixture and divide evenly between serving dishes. Top each portion with poached eggs, then finish with the remaining coriander and serve with grilled pide.

  5. Chef tip

    Okra can be replaced with eggplant, zucchini or mixed mushrooms if desired. Eggs may be poached or fried according to preference.
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