Spiced Cauliflower & Aubergine Shakshuka

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Our Cauliflower and Aubergine Shakshuka is a Middle Eastern classic, a bit like ratatouille with signature spices. Our Spiced Cauliflower and Aubergine Shakshuka is great as a main, but delicious as a side dish to share too. Both our meals for one and meals for two cook straight from frozen in the oven.

Try It With:

Traditionally, Cauliflower and Aubergine Shakshuka is served with eggs, but they don’t freeze well. Add your own, breaking two into the dish 15 mins before it’s done.
Try some freshly chopped parsley sprinkled on top for the finishing touch.
This vegetable Shakshuka is a perfect vegetarian meal.

How We Make It At Our Kitchen

*We’re committed to growing our range of vegan-friendly dishes. However, we can’t claim official vegan certification as our kitchen doesn’t have a separate area for vegan preparation and cooking.

We hand prepare and slice some fresh red and green peppers, which are flash fried in a little oil and garlic.
Next we add diced onion, salt, cumin seeds, caraway seeds, chilli flakes, smoked paprika and cracked black pepper. Once the onions are soft we add the tomato puree and cook out for a few minutes before adding chopped tomatoes.
The sauce is then simmered before being finished with parsley and coriander. Then in goes chickpeas, chargrilled aubergine, and marinated cauliflower.

Nutrition

Typical Values	Per 100g	Per Portion
Energy (kJ)	255	931
Energy (cal)	61	223
Protein (g)	2.1	7.5
Carbohydrate (g)	8	29.2
of which: sugars (g)	3.8	13.9
Fat (g)	3	11
of which are saturates (g)	0.2	0.9
Fibre (g)	3.1	11.3
Sodium (g)	0.13	0.46
Salt (g)	0.325	1.15

Please Note: The details above are correct as of 23 April 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Chopped Tomatoes (Tomato Juice, Acidity Regulator: Citric Acid) (33%), Cauliflower (20%), Aubergine (12%), Onions, Chickpeas (5%), Red Peppers (5%), Green Peppers (5%), Rapeseed Oil, Water, Garlic, Apricots (Preservative: Sulphur Dioxide), Tomato Puree, Parsley, Coriander, Smoked Paprika, Salt, Cornflour, Cumin Seeds, Caraway Seeds, Allspice, Cinnamon, Black Pepper, Chilli Flakes.
Produced in our kitchen in Kent, using ingredients of varied origin.

Please Note: The details above are correct as of 23 April 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

Serves 1

Oven:

Preheat oven. Remove sleeve and pierce film lid. Place on a baking tray and cook in the centre of the oven. Shakshuka is traditionally topped with an egg. They freeze badly, but it's a simple, tasty addition if you fancy adding your own. Ten to twelve minutes before it's done just peel off the film (careful, it's hot!), stir, create a small well in the top, and crack an egg into it, before putting it back into the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.

40 mins

Allow to stand for 1 min, ensure the food is piping hot and carefully stir before serving.

Microwave:

Remove sleeve, pierce film. Place on microwaveable plate. Cook on full power.

850W

4 mins > carefully stir & re-cover > 3 mins

Allow to stand for 1 min, Ensure the food is piping hot and carefully stir before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 25 minutes.

Extra Warnings:

Steam may be released when removing film lid.

Serves 2

Oven:

Preheat oven. Remove sleeve and pierce film lid. Place on a baking tray and cook in the centre of the oven. Shakshuka is traditionally topped with an egg. They freeze badly, but it's a simple, tasty addition if you fancy adding your own. Ten to twelve minutes before it's done just peel off the film (careful, it's hot!), stir, create a small well in the top, and crack an egg into it, before putting it back into the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.

50 mins

Allow to stand for 1 min, ensure the food is piping hot and carefully stir before serving.

Microwave:

Remove sleeve, pierce film. Place on microwaveable plate. Cook on full power.

850W

8 mins > carefully stir & re-cover > 7 mins

Allow to stand for 1 min, Ensure the food is piping hot and carefully stir before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 30 minutes.

Extra Warnings:

Steam may be released when removing film lid.

Please Note: The details above are correct as of 23 April 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 23 April 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.