Spanish · Breakfast

Saffron Aubergine Shakshuka with sherry and almond

This Spanish Shakshuka leans on sherry and almond to do the heavy lifting. We crisp the Aubergine for real depth, then bring it together in one pan.

5.0 from 955 cooks

Prep30 min

Cook25 min

Serves6

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Spanish Members

Spanish

Weeknight-friendly Tofu Tart with the tomato and olive oil we come back to again and again. Big...

55 min · Easy

Spanish Members

Spanish

Our tested Crispy Salmon Broth: rustic, generous, and balanced with sherry and almond. Serves 4...

42 min · Easy

Spanish Members

Spanish

This Spanish Scramble leans on piquillo pepper to do the heavy lifting. We roast the Chicken...

30 min · Easy

Spanish Members

Spanish

The kind of Spanish plate you make on repeat. saffron, a proper braise, and a finish of fresh...

1 hr 15 min · Medium