Eggs Shakshuka

Thu, 22 February 2018

DISH OVERVIEW

Shakshuka is top of the list of my favourite egg dishes. They say its origins are from North Africa, and quickly become a popular Middle Eastern dish.

This quick bright & spicy brunch is a great way to start the day, served with a pile of flatbreads and a dollop of friends on the side.

This one-skillet recipe of eggs baked in a tomato & pepper sauce spiced with cumin, paprika and cayenne is simple healthy and wholesome food at its finest.

First we need to make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Like many great dishes there are as many versions of it as there are cooks who have cooked it.

This one today strays from more traditional renditions by adding crumbled feta cheese on top as it softens into creamy nuggets in the oven, oh and I like a fist full of spinach wilted in for good measure, but that's just the way I like it, so why not discover yours.

RECIPE: EGGS SHAKSHUKA

INGREDIENTS

 

3  tablespoons extra-virgin olive oil

1  large onion, halved and thinly sliced

1  large red pepper, seeded and thinly sliced

3  garlic cloves, thinly sliced

1  teaspoon ground cumin

1  teaspoon sweet paprika

1/8 TO 14  teaspoon cayenne pepper or to taste

1  can whole plum tomatoes with juices, coarsely chopped  season to taste with salt  season with black pepper, more as needed 125gms feta cheese, crumbled (optional) A fist full or 2 of spinach ( optional)

4 large eggs

Chopped corriander, for serving

A little dizzle oil over to finsh and if you want a little more heat a dash of hot sauce over the top !!! its up to you

METHOD

Heat oven to 180 degrees.

Heat oil in a large skillet (OR OVEN PROOF PAN) over medium-low heat. Add onion and peppers.

Cook gently until very soft, about 10 minutes.

Add garlic and cook until tender, 1 to 2 minutes;

Stir in cumin, paprika and cayenne, and cook 1 minute.

Pour in tomatoes and season with  salt and pepper;

Simmer until tomatoes have thickened, about 10 minutes.

Gently crack eggs into skillet over tomatoes. Season with salt and pepper & sprinkle with feta.

Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.

Sprinkle with coriander and serve with hot sauce if you dare.

RECIPE: FLATBREAD

INGREDIENTS

300g plain flour

1/2 tsp salt

50g butter melted

185 ml milk

oil (for cooking)

 

METHOD

Combine butter and milk and heat until butter is just melted - on stove or in microwave.

Combine flour, salt, butter and milk.

Sprinkle work surface with flour then knead for a few minutes until it is smooth - it doesn't need much kneading. Add extra flour if the dough is too sticky.

Wrap with cling wrap and rest at room temperature for 30 minutes or so.

Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8" / 0.3cm thick rounds.

Heat some oil in a non-stick pan over medium heat - or lower if you have a heavy based skillet.

Place one flatbread in the pan, cook for around 1- 1 1/2 minutes - it may bubble up (don't panic) then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.

Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable.

Continue to cook with remaining pieces.

Optional: Brush with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!