Shakshouka

Fri, 10 July 2020

Makes 4 brunch size servings

Takes – 30 minutes

Sauce is perfectly freeze-able before you add eggs.

Ingredients
• 1 tbls olive oil
• 1 red onion, chopped finely
• 4-6 cloves garlic, chopped finely
• 2 red peppers, chopped finely (jar roasted peppers works too)
• 100g chorizo, chopped finely(optional)
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp smoked paprika
• 1 tsp cayenne or chilli powder
• 1 can chopped tomatoes
• Salt & pepper
• 4-6 eggs
To serve:
• Tzatiki
• Lemon
• Grated parmesan
• Crusty bread

Method

1. In a large based frying pan, fry the oil, onion & chorizo over a high heat for a few minutes.
2. Next add in your peppers and garlic and fry for another few minutes.
3. Next add in your spices and some seasoning and turn down the heat to a medium level.
4. If it starts to stick put in a dash of water and keep cooking for a few minutes, you want the spices to cook.
5. Next add the tomatoes, bring to a bubble & cook here for another few minutes.
6. Turn down the heat and simmer for 15 minutes, taste it to see if you need to add anything.
7. Once the peppers are soft and cooked, get ready to add your eggs.
8. If you are nervous of cracking eggs, do them individually in cups first.
9. Make little wells or pockets in the sauce, crack in the egg, and pull back the yolk a little to sit in nicely.
10. Cover with a lid until all the white is cooked.
11. Garnish with chopped coriander and grated parmesan.
12. Serve with crusty bread.

Tzatziki:

Ingredients:
• 1 cup Greek yogurt
• 1 cucumber
• 1 clove garlic, finely minced
• 1 teaspoon lemon zest
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh mint
• Salt & pepper to taste

Method:
1. Slice the cucumber down the middle, length ways.
2. Use a teaspoon to scoop out the inside of the cucumber.
3. Then grate the cucumber and strain in a sieve or clean tea-towel.
4. In a medium bowl, mix together the yogurt, cucumber, garlic, lemon zest, lemon juice and mint. Chill.
5. Serve drizzled with extra virgin olive oil.

You can also use dill or coriander in this recipe.