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  • Seasonal local food recipe No.393 – Shakshuka

    Posted on October 2nd, 2019 charlotte No comments

    We’ve so many really ripe tomatoes in our veg boxes at the moment as well as peppers and aubergines. So why not use them to make this classic Middle Eastern breakfast dish? It’s ideal for weekend brunch or a simple evening meal.

    This version comes from food writer Felicity Cloake, who recommends it for being “spicy, hearty and cheap”. She adds: “Feel free to swap the peppers for one medium aubergine, or two courgettes, or four medium boiled potatoes as desired.”

    marmande-tomatoes-camelcsa-060919Serves: 4

    Preparation: 10 minutes
    Cooking time: 50 minutes

    Ingredients
    4 tbsp olive oil
    1 onion, finely sliced
    1 red pepper, diced
    1 green pepper, diced
    peppers-aubergines-tomatoes-camelcsa-3108196 garlic cloves, crushed
    2 tsp sweet paprika
    ½ tsp cumin seeds
    ½-1 tsp cayenne pepper
    800g tinned tomatoes (or ripe tomatoes in season)
    2 tsp sugar
    1 tbsp lemon juice
    4-8 eggs, depending on hunger
    Small bunch of fresh coriander, roughly chopped

    Method
    Heat the oil in a large lidded frying pan over a medium heat and add the onion. Cook until golden, then add the peppers. Fry until both are soft, then stir in the garlic and spices and cook for another couple of minutes.

    Pour in the tomatoes and roughly mash. Stir in the sugar and lemon juice, bring to a boil, then turn down the heat and simmer for 30 minutes. Taste and season, adding more cayenne if you prefer it spicier.

    Make 4-8 divots in the sauce and break in the eggs. Season them lightly, turn the heat right down as low as possible, cover and cook for about 10 minutes until they’re just set. Sprinkle with coriander and serve.

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