Shakshuka and short bread – Everyone’s kitchen from home #2

#Download recipe below

It is great to see how people are playing with flavours, adding or substituting ingredients. Creative cooking it the best to:

  • Discover new dishes
  • Get to know what you like
  • Use all the leftovers and turn them into something yummy and different!

On the menu this week

Shakshuka and short bread

Shakshuka (x2) – Coast per serving £1.25 (Lidl)

Left: Fiona added peas and vegan sausages for a plant-based meal


  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • olive oil
  • 1 pepper
  • 1 tsp smoked paprika 
  • 1 tsp ground cumin 
  • 1/2 tsp mild chilli powder
  • 1 tins plum tomatoes 
  • sugar a pinch
  • 4 eggs 
  • 1 handful flat-leaf parsley, chopped


  • Heat a large frying pan with a lid.
  • Cook the onion and garlic in 4 tbsp olive oil until soft, then stir in the peppers, spices, tomatoes and sugar and simmer for 10 minutes.
  • Make 4 dips in the mixture with the back of a spoon and crack an egg into each.
  • Put the lid on and cook gently until the whites are set and the yolks cooked how you like them.
  • Scatter with parsley and serve with bread or toast.

Shortbread (x10) Cost for 10 shortbreads £1 (Lidl)


  • 125g butter
  • 55g caster sugar, plus extra to finish
  • 180g plain flour


Right: Add some chia seeds as well if you fancy!

  • Preheat the oven to 190C/375F/Gas 5.
  • Beat the butter and the sugar together until smooth.
  • Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick
  • Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
  • Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

Well done to everyone!

Credit photo: Marta, Urzsula, Fiona and Fiona!

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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