Shakshuka with shrimp

• 2 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 225 grams medium shrimp, peeled and deveined
• salt and black pepper to taste
• 1 medium onion, diced
• 1 can of diced tomatoes (400ml)
• 1 green bell pepper, stemmed, seeded and diced
• 2 tablespoons tomato puree
• 4 teaspoons The Spice Club shakshuka spice mix
• 120 ml warm water
• 4 large eggs
• Toasted baguette, for serving
• the spice club topping (optional for garnish)

Step 1: Frying Shrimp

• Heat 1 tablespoon olive oil in a large skillet over medium heat.
• Add the minced garlic and shrimp. Season with salt and pepper to taste.
• Cook the shrimp until pink and cooked through, about 3-4 minutes. Remove the shrimp from the pan and set aside.

Step 2: Baking Vegetables

• Add the remaining tablespoon of olive oil to the same pan.
• Add the diced yellow onion, tomatoes and green pepper.
• Cook the vegetables until they begin to soften, about 5-7 minutes.

Step 3: Adding Sauces

• Add the tomato puree, diced tomatoes and The Spice Club shakshuka spice mix to the pan.
• Stir well and cook for another 2 minutes.
• Add the warm water and stir well to form a sauce.

Step 4: Add Eggs

• Make four wells in the sauce and crack an egg into each well.
• Reduce the heat to low, cover the pan and simmer the eggs for 5-7 minutes until the whites are set but the yolks are still soft.

Step 5: Serving

• Add the fried shrimp back to the pan and let them warm up in the sauce.
• Serve the prawn shakshuka straight from the pan, together with toasted baguette. Garnish with the spice club topping