Printer Friendly

Shuka things up for tasty brunch.

Byline: MICHAEL KILKIE

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

Pinch sugar

4 free range eggs

Small handful fresh chopped parsley

Small handful fresh chopped coriander

Salt Optional to serve:

Feta cheese

Natural yoghurt

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.

CAPTION(S):

How did your shakshuka go? Let us know. Feedback, questions or favourite tips? Get in touch @michaelkilkie
COPYRIGHT 2018 Scottish Daily Record & Sunday
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2018 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Article Type:Recipe
Date:May 20, 2018
Words:591
Previous Article:make it NACHO BOWLS; Where you get to eat the whole bowl.
Next Article:MRS MOP; May 28 marks the start of National BBQ week so you have time to clean it up, mow the lawn and chill the beers. Here are our top tips for the...

Terms of use | Privacy policy | Copyright © 2020 Farlex, Inc. | Feedback | For webmasters