Shakshouka Bake

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Method

Step 1:

Heat a pan with the Excella Sunflower oil to medium then sauté the onions, celery and carrots for about 5 min until onions are translucent.

Step 2:

Add garlic, thyme and spices and cook for 3-5 min making sure everything is coated.

Step 3: Creamed Spinach

Add in the tinned tomatoes and veg stock and cook covered on medium heat for about 20-25 min or until more of the liquid has evaporated and sauce is slightly thickened.

Step 4:

Pre heat the oven to 200°C then fill the bottom of an ovenproof dish with the Excella Thai rice making sure it is levelled out.

Step 5:

Top with the curried tomato sauce covering every bit of the rice. Using the back of a ladle or large spoon, make indentations into the sauce then drop each of the eggs.

Step 6:

Bake in the oven for 15-20 min depending on how you like your eggs.