Traditional Shakshouka originally came from North Africa- Tunisia is said to be its birthplace , however, its very popular in the Middle East and there are variations of it in Palestine, Israel , Egypt and Turkey. Makes a great breakfast, brunch or lunch dish and is a perfect vegetarian option. Ideally you want to serve the Shakshouka in the dish you cook it in, so a large frying pan with a lid is good.
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Serves 4
- 3 tbsp olive oil
- ½ tsp cumin seeds
- ½ tsp sesame seeds
- 2 onions, peeled and sliced
- 2 cloves of garlic, peeled and sliced
- 2 red peppers, deseeded and sliced
- ¼ tsp paprika
- Salt & pepper
- 6 ripe tomatoes, diced or a 400g tin of chopped tomatoes and tomato puree
- 4 Cacklebean eggs
- 50 ml natural yoghurt
- Flat leaf parsley and coriander, roughly chopped
- Serve with ciabatta loaf to mop up the juices
Method
- Heat the oil in a large, deep frying pan. Add the cumin and sesame seeds. When they begin to heat , add the onions, garlic , peppers and paprika. Cook until the vegetables collapse, stirring frequently.
- Add salt & pepper. Add the tomatoes and cook over a moderate heat for 5-8 mins until much of the juice has evaporated.
- Make 4 pockets in the mixture in each quarter of the pan and break an egg into each pocket.
- Spoon over the yoghurt, put the lid on the pan and cook until the eggs have begun to set, but the yolks are still runny.
- Scatter over the parsley and coriander and serve with the ciabatta loaf
For the canivores add 150g minced lamb at stage 2 and cook and brown before adding the tomatoes or crumble over some feta to add extra creaminess
