Shakshouka (of sorts)

Shakshouka is Tunisian in origin I believe and as wonderful a thing as you could hope to eat at any time of day. The below recipe is not traditional, I know that, but the additional ingredients – Chorizo & chilli – compliment the usual ingredients well.

This recipe feeds two very hungry people. I believe, as with almost all food, that this dish should be shared and can be eaten directly from the heavy set pan, or oven proof dish, you cook it in.

 

Shakshouka

Ingredients

1/2 tsp caraway seeds
1 tsp cumin
2 cooking chorizo sausage, sliced (obviously don’t add this if you are Vegetarian)
1 medium white onion, diced
3 cloves garlic, chopped
1 red pepper, diced
1 red chilli, seeds in, chopped
large pinch of smoked Paprika
1 tbsp harissa
2 tbsp tomato purée
big splash of balsamic vinegar
2 tins of chopped tomatoes
Salt
olive oil
chopped coriander and parsley
labneh (see Yotam Ottelenghi‘s recipe for it here)
6 eggs

Method

In a heavy-bottomed pan dry-fry the cumin and caraway seeds over high flame until they darken. take off the heat and set aside

Sweat the onion and garlic in a deep pan 9large enough to take all the above ingredients) in a little oil until it becomes translucent and sweet

Add in the chopped chilli, pepper, the paprika, the salt and the chopped chorizo and cook until everything has colour and the sausage has released its beautiful red oil

Throw in the roasted spices

Add the tomato puree and combine

Add the balsamic vinegar, combine, followed by the harissa

Now add the chopped tomatoes and allow to reduce by a third

Make six egg sized wells in the molten mixture and crack the eggs into these one by one

With a knife mix through the white of the egg before it sets and allow the heat of the mixture to cook the eggs to your desired “doneness” – 5 minutes if you like them runny

take off the heat, add the labneh, liberally scatter the chopped herbs and serve straight from the pan, between two, with flat bread to scoop up all the beautiful bubbling mess

 

 

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