Shakshouka is a Tunisian dish originally, but can be interpreted in so many different ways it has almost lost its roots. I love the traditional version of chilli, pepper, tomatoes and onions with eggs poached in the sauce. A speedy breakfast for a slow weekend morning or a weeknight feast.
Serves 2-3
Ingredients:
• Olive oil
• 1 large red onion
• 2 spring onions
• 2 garlic cloves
• 1 red pepper
• 1 tsp chilli flakes or 1/2 fresh chilli deseeded
• 1 tsp ground cumin
• 400g tinned chopped tomatoes
• salt and pepper
• 4 eggs
• fresh parsley, to serve
• crumbled feta, to serve
Preheat the oven to 200C. Finely chop the onion, spring onions, garlic and pepper. Heat some olive oil in an oven proof frying pan. Add all the chopped veg and cook for 2-3 minutes or until beginning to soften. Add the chilli and cumin and stir well. Add the tomatoes and allow to bubble for a further 2-3 minutes. You want it to reduce slightly, so don’t be afraid of a high heat, just stir regularly. Take off the heat and season with salt and pepper to taste.
Use a tablespoon to make little holes in the pan. Crack the eggs into the holes then place in the oven for 7-9 minutes or until the whites of the egg have just set. Serve immediately with the parsley and feta and good slabs of toast and butter. It is very much a sharing dish so allow people to help themselves, using the toast as a spoon.
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