Shakshuka

Name: How to cook Shakshuka - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 people
Cuisine: Us

Introduce

Chef :

Sally Strong

Shakshuka

This is my favourite dish when I have a long morning to prep breakfast, it's also perfect if you have a lot of people to feed! Serve with some crusty bread or a flatbread: delicious! I loove paprika, I could eat it by the spoonful, so I always put quite a lot in my cooking, feel free to use less. Ditto with feta, I don't eat dairy but feel free to add some to garnish after the dish is out the oven.

Ingredient

Food ration :

8 people

Large Tomatoes

1 punnet

Cherry or small tomatoes

Large Onion

Red Pepper

Yellow Pepper

Green Pepper

1 tbsp

Tomato Puree

1 tbsp

Harissa Paste

3 tbsp

Olive Oil

1 bunch

Fresh Mint

1 Bunch

Fresh Parsley

Garlic Cloves

3 tsp

Paprika (I use smoked)

2 tsp

Cumin

2 tsp

Cayenne pepper

to taste

Salt and pepper

2 tins

Chopped tomatoes

Free range eggs

Cooking instructions

* Step 1

Pre-heat the oven to a 190 degrees (about 170 fan, gas mark 5.) Dice the large tomatoes and chop the cherry tomatoes in half. Cut the onion finely. Slice the peppers into long strips, don't cut them too fine as we want a bit of crunch. Mince the garlic. Cut the fresh herbs removing any tough stems.

* Step 2

Take a large, non-stick pan which can survive in the oven. Otherwise you can use a large baking pan (transferring the tomato sauce once it's made.) Heat up the oil, then add the onion, cooking on a medium heat until soft. Add the peppers and spices. When the peppers are soft (after about 3-5 mins) add the garlic, after a minute add the tomatoes, along with the harissa and puree. During this stage add more oil if needed.

* Step 3

Pour in the tinned tomato, simmering to thicken the sauce (turn down the heat.) If the sauce is too thick add some water, using one of the empty tomato tins for a measure. Add the mint and the parsley, leave a small amount to garnish. Once the sauce is thickened add salt to taste, adding it later means that the dish is less likely to be over-salted.

* Step 4

Either transfer the sauce into a large baking dish (making sure the sauce is about 2inches thick in the dish) or continue using your pan. Take a spoon and make 8 wells in the sauce. Crack your eggs into the wells, seasoning them with a little salt and pepper. Cover with foil and put into the oven, cooking until the whites aren't runny (5-10 mins)

* Step 5

Top with the rest of the parsley (and feta if you're using some.) Use a large spoon to serve, one egg per portion on top of some fresh, buttered bread. Enjoy!