Seasonal Shakshuka (v)
Shakshuka: in other words a 'one pan wonder' where the star ingredients are eggs and tomatoes. A simple fail safe and favourite dish of mine that you can rustle up anytime of day. It's an ideal dish for breakfast, lunch or dinner. It will satisfy the hungriest vegetarian as well any carnivore in the family.
I have cooked all variations of this classic dish and researched different recipes from other chefs and I have adapted my own recipe by adding and taking away ingredients, or just simply using what's on hand.
Leftovers are a wonderful addition as well as using seasonal produce. You can add different spices, giving it a 'middle eastern' twist like 'Ras-el-Hanout' or 'Sumac' (Ottolenghi's recipe) or a more 'Mediterranean' feel by making it more tomatoey and using plenty of fresh basil like (Nigella Lawson's) Eggs in Purgatory that I've been cooking for many years and Nigella's right, you don't need to have a 'hangover' to cook this dish. It's simply divine and so easy to adapt.
Happy Cooking,
N x
Ingredients
Serves: 4 as a main; 6 as a side | Prep: 10 minutes | Cooking: 25-30 minutes
4 small waxy potatoes, thinly sliced
1 red onion, sliced
4 spring onions, sliced (keep a few back for decoration)
1 red pepper, thinly sliced
1 yellow or orange pepper, thinly sliced
1 clove of garlic, finely chopped
100g frozen peas, broad beans, edamame beans or a mixture
75g fresh spinach leaves
1 fresh red chilli, seeds removed, finely sliced
1 tsp paprika
1 tsp ground cumin
1/2 tsp chilli powder or dried flakes
1 tbsp tomato purée
1/3 tsp caster sugar or splash of balsamic vinegar
4 large free range eggs
2x 400g tinned chopped tomatoes
6 fresh cherry tomatoes, halved optional)
A big handful of fresh herbs finely chopped, mint, basil, parsley or coriander or whatever herbs you have to hand. (keep a few leaves for finely decoration)
220g feta cheese, crumbled
1 avocado, finely sliced
1 tbsp olive oil
Salt & pepper seasoning
Use an ovenproof frying pan (if you don’t have a ovenproof frying pan then use a pan that will fit under the grill instead).
Method
On a medium heat, add the oil to the pan and fry the potatoes pieces until brown and crispy.
Add the peppers, red onion, fresh chilli, and garlic to the pan, and cook for 10 minutes or until the peppers have softened slightly.
Add the cumin, paprika, chilli flakes tomato purée and stir to coat all the vegetables.
Add the tinned tomatoes, tomato purée, sugar, peas and beans to the pan, with a splash of cold water.
Simmer on a low heat for a further 5 minutes.
Preheat the oven 180C Fan/ Gas Mark 6.
Add the chopped fresh tomatoes (if using), spring onions, spinach leaves and the fresh herbs to the pan. Leave to simmer for a few minutes.
Make four little spaces in the tomato sauce mixture around the pan.
Crack an egg into each space and crumble over the feta cheese, season with salt and black pepper to taste.
You may not need to add any salt as the feta cheese is salty enough.
Pop the pan into the hot oven or under a hot grill and bake/cook for 10 minutes or until the egg whites are firm leaving a runny yolk.
Layer the slices of avocado on top of, sprinkle of spring onions and fresh herbs.
Serve with a simple green salad, chunk of sourdough.
Enjoy,
N x
