Shuka things up for tasty brunch.
Some of you might look at today's title and think, 'What the heck is that?'.
Well, Shakshuka - or Shakshouka as it's sometimes spelled - is North African in origin but more commonly recognised as a middle eastern dish due to its popularity there.
If you're aware of shakshuka, it will probably be either through travelling or its popularity and more and more frequent appearances on the menus of cool cafes and eateries, normally as a brunch dish.
There are lots of different recipes and ingredients used in shakshuka, whether you eat it over here or in Tunisia, Algeria or Morocco, but fundamentally it's eggs cooked in a pan with tomato sauce.
It's sometimes cooked on top of the stove or can be baked in the oven, so it's quite often mooted as middle eastern baked eggs.
Most recipes will include onions, garlic peppers and spices along with the tomatoes and some fresh herbs to finish, all of which I have in mine today.
To serve as the perfect brunch dish, all you need is some crusty bread for mopping up all the delicious sauce and egg yolks as they mingle together. You can keep it healthy with a bit of salad on the side too.
In my top tip below I'll give you some ideas for alternative ingredients to shake up your Shakshuka.
My recipe today is for two people but it can be easily doubled to make it for four.
What I would say though is that as there are two eggs per person, you will need to own quite a large pan to make it for four people because that's eight eggs, all in one pan, so you may end up having to use a couple of pans.
in the oven, so it's quite often a couple of pans.
My top tip Today's recipe is a traditional Shakshuka but you can customise it so suit yourself. A few non-traditional ways that work really well and turn it in to a meal rather than brunch are to nestle other ingredients into the sauce to cook with the eggs. Try chorizo, meatballs or even some king prawns.
SHAKSHUKA INGREDIENTS SERVES 2
2tbsp olive oil
2 cloves garlic, crushed
1 onion sliced
1 red pepper, sliced
1 yellow pepper, sliced
1/2 tsp ground cumin
1/2 tsp ground coriander
1tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp caraway seeds
1tsp tomato puree
1 x 400g tin chopped tomatoes
4 free range eggs
Small handful fresh chopped parsley
Small handful fresh chopped coriander
Salt Optional to serve:
Squeeze fresh lemon juice
METHOD In a large frying pan heat the oil and gently fry the onions, garlic and peppers gently for about 7 minutes. Add the fennel and caraway seeds, paprika, cayenne, cumin and dried coriander and fry for another 3 minutes.
Add the tomato puree, cook for 1 minute then add the chopped tomatoes and sugar, season with salt then bring to the boil, turn down and simmer very gently for 30 minutes.
Make 4 pockets in the sauce and break the eggs in. Place a lid on and cook very gently for about 10 minutes the whites are set but the yolks are still runny but cooked.
Sprinkle over the parsley and coriander before serving along with some crumbled feta, a drizzle of yogurt and a small squeeze of lemon juice.
How did your shakshuka go? Let us know. Feedback, questions or favourite tips? Get in touch @michaelkilkie
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|Publication:||Sunday Mail (Glasgow, Scotland)|
|Date:||May 20, 2018|
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