HILLINGDON

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H i l l i n g d o n W o m e n ' s

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R e c i p e s f r o m o u r

c o m m u n i t y

Thank You!

Thank you so much to everyone

that sent in recipes to be enjoyed

by all in this virtual cookbook.

Hillingdon Women's Centre have

created this resource that will be

displayed on our website.

We were overwhelmed by the

responses and thank you to every

one of you that gave up your time

to submit a delicious recipe.

4 eggs

400g tomatoes

1 aubergine

1 bell pepper

1/2 onion

1 chilli

3-4 tbsp olive oil

1 tbsp tomato paste

300 ml water

1/2 tsp paprika

1/4 tsp cumin

1/4 tsp turmeric

1/2 tsp coriander seeds

1/2 bunch of coriander

Sugar or honey to taste

Salt

Ingredients:

Shakshuka

by Maria Kalenska

Dice onion, bell pepper, aubergine, tomatoes.

Finely chop 1/2 bunch coriander and chilli.

Heat olive oil in a large frying pan on high heat.

Add onion and fry until tender. Add spices and

chili. Fry lightly, stirring constantly, to open the

flavour of spices.

Add bell pepper, aubergine, and tomatoes to the

pan. Fry for a few minutes. Add tomato paste,

honey, and water. Reduce the heat to medium,

cover the pan with the lid, and cook for about 10

minutes, so that the sauce thickens slightly, but

flows a little bit if touched by spoon.

With a tablespoon, make dips in the sauce

(according to the number of eggs). Break an egg

into each “well”, sprinkle with coriander leaves.

“Poach” the eggs in a slightly boiling sauce until

eggs are done to your liking, for about 8-10

minutes.

Serve immediately with the bread for the sauce.

Method: