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Shakshuka with fennel

Using fennel in this dish creates a slightly lighter version of shakshuka that is just perfect for lunch.

Makes 10 portions.

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Allergens and dietary requirements

  • Egg
  • Vegetarian

Ingredients

4
g
aniseed
10
g
mild paprika powder
3
g
chilli flakes
4
g
coriander seeds
4
g
coriander seeds
10
g
dried roses
350
g
pointed sweet pepper, cut in julienne
350
g
fennel bulb, finely cut
150
g
onion, diced
8
cloves
garlic
60
g
olive oil
50
g
tomato purée
800
g
diced tomatoes
as needed
fennel bulb, super finely chopped
10
eggs
as needed
coriander, roughly chopped
as needed
spring onion, finely cut
as needed
salt and pepper

Scale recipe

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