MADELEINE'S SHAKSHUKA WITH HOMEMADE CORNBREAD

SAVE RECIPE

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

INGREDIENTS

  • Shakshuka:

  • 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
  • Cornbread:

  • 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

METHOD

  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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