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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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