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Break an egg

 

Shakshuka

I was first introduced to this dish when I tried Ottolenghi’s version in his fantastic book Plenty. Its a North African dish that is traditionally served for breakfast but I love it at any time of the day- and I can promise you it’s especially good as a late night feast or restorative brekkie after a night on the town. Once you’ve tried it you can make it your own by adding whatever takes your fancy or for using up what you have in the fridge or store cupboard. A little crumbled feta on top, a chopped courgette or a few sliced mushrooms added with the peppers, even a bit of sliced cooking chorizo(not traditional I agree, but very good) are all good additions. Feeling the pinch post Christmas this is a paupers supper but with its huge hit of flavour and exuberant colours it doesn’t feel like any kind of penance.

I like to make the sauce in quantity so I can freeze some for when the shakshuka urge creeps up on me. Serve it with good bread or toasted pittas as you will need it for scooping up every last bit of the sauce and runny egg.

Shakshuka
Print Recipe
Servings Prep Time
2 20 mins
Cook Time
20-25 mins
Servings Prep Time
2 20 mins
Cook Time
20-25 mins
Shakshuka
Print Recipe
Servings Prep Time
2 20 mins
Cook Time
20-25 mins
Servings Prep Time
2 20 mins
Cook Time
20-25 mins
Instructions
  1. Quarter and seed the peppers, then put under a hot grill, skin sides up. Grill until the skins are blackened, then transfer to a food bag and leave until cool enough to handle. Peel off the skins and cut the flesh into thin strips.
  2. Heat the oil in a large wide pan. Add the onions and fry gently for 5 mins until softened. Add the peppers and cook for a couple of minutes more. Stir in the spices and cook briefly.
  3. Tip in the tin of tomatoes, then half fill the tin with water and add to the pan along with the puree, sugar, salt and pepper. Simmer for 5 mins, then add the cherry tomatoes, then cook for 5 mins more.
  4. Make four gaps in the sauce and break an egg into each gap. Cover the pan and cook the eggs for 3-4 mins until cooked to your liking. Scatter with coriander and serve with warm pittas or flat breads.
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Summer frittata

For the last few weeks we’ve been getting our eggs from a smallholder in the village- and very good they are,too. It’s weird because knowing that the hens are having a good life just a couple of fields away, pecking around, tucking into all sorts of kitchen scraps, gossiping with each other(maybe) and generally enjoying the good life makes the eggs seem much more precious and somehow more real than if I grabbed a dozen from the supermarket shelves. I was going to make a simple omelette last night for supper but then I suddenly remembered a recipe for an oven baked frittata given to me by my neighbour Nicole when we lived in France. She made it for our annual village picnic and passed it down the table for us all to try. And very good it was, too. I have to admit I have messed around with it a bit but it’s no worse for that. I have courgettes and herbs in my garden, cherry tomatoes from the farmers market and I’ve added a few sliced cooked new potatoes because everything’s better with a bit of spud(you can take the girl out of Ireland etc)
This recipe serves 2-3 but if you want to double it go ahead as it’s just as nice the next day and makes perfect picnic food.

Nicole’s picnic frittata

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2 small courgettes
1 tbsp olive oil
1 tbsp cornflour
150ml milk
6 eggs, beaten
150ml single cream
75g mature cheddar, grated
3-4 cooked sliced new potatoes
150g cherry tomatoes, quartered
handful fresh summer herbs, such as basil, chives, tarragon, parsley
salt and pepper

1 Heat the oven to 220C/200C fan/gas 7. Line a 20x30cm oblong tin with baking paper. Dice the courgettes and cook in the oil for a few minutes until just softened and starting to colour.
2 Blend the cornflour with a little of the milk in a jug, then add the rest of the milk, the eggs, cream and cheese. Season well with salt and pepper then pour into the tin. Scatter over the potatoes,courgettes, tomatoes and herbs.
3 Bake for 20-25 mins until golden on top and firm to the touch. Cool for 10 mins before cutting into squares, or leave to cool and eat at room temperature.