French · Breakfast

Prawn Shakshuka in brown butter

This French Shakshuka leans on brown butter to do the heavy lifting. We smoke the Prawn for real depth, then bring it together in one pan.

4.6 from 602 cooks

Prep15 min

Cook40 min

Serves8

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the brown butter elements, and pat the prawn 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.

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