Shakshuka
A classic Middle Eastern dish that can be enjoyed at breakfast, lunch or dinner.
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INGREDIENTS
- 6-8 eggs
- 1 x 410 g tin tomato puree
- 1 x 410 g tin diced tomato
- 2 onions, diced
- Garlic (to taste)
- 1 punnet of mushrooms
- 2 green or red peppers, diced
- 2 slices feta cheese
- olive oil
- salt
- pepper
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp paprika
- 1 pinch of chilli flakes
METHOD
Heat a Le Creuset 30cm Signature Buffet Casserole and add a good amount of olive oil.
Sauté the onions till golden and soft. Add the mushrooms and sauté.
Add the peppers and sauté until golden.
Add seasoning and spices and sauté to enhance the flavours.
Add both the diced and puree tomatoes and allow to simmer for 15 minutes.
Add crushed garlic and chilli flakes (at this stage have a little taste and add more salt and pepper if needed). The sauce should now be a rich colour, lovely and thick.
With the back of a soup ladle, make an indentation to poach your eggs.
Tip: Break each egg into a ramekin and pour into the sauce as to avoid breaking your eggs – season your eggs with a little salt and pepper.
Place the lid on and allow eggs to cook for around 5-8 minutes.
Crumble the fetta and sprinkle over your Shakshuka.
Recipe and image by Ruffles and Rust.
