Our take on a beautiful North African recipe, we like to cook this up outdoors on a fresh, crisp morning. It's super simple, hearty and cosy all wrapped together.
Shakshuka
Ingredients:
I x Tbsp Olive Oil or Rapeseed plus extra for serving!
2 x Onions, chopped
1 x Red Chilli, deseeded and finely chopped (optional)
1 x Tsp Smoked Paprika
1 x Red Pepper, deseeded and sliced thinly
1-2 Garlic Cloves, finely chopped
Small bunch Coriander stalks and leaves all chopped separately
3 x Cans of Tomatoes, either cherry and whole tomatoes
2 x Tsp light Brown Sugar
4 x Eggs
Method:
1. Find yourself a heavy based pan/dish that has a lid to it. I like to use an enameled cast iron dish for this recipe, then use the dish to serve from on the table.
Heat the dish on the grill, offset from the fuel, as under the direct flame will be too hot.
Then warm, add in the oil, chopped onions, chilli, garlic, red pepper and coriander stalks for 5 mins until soft. Stir through the smoked paprika tomatoes and sugar. Let this bubble away for around 8 - 10 mins until thick.
2. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Now use the lid to cover the dish for around 6-8 mins or until the eggs are cooked the way you like them. Once cooked, bring the dish to the table and throw on the chopped coriander and drizzle a little oil.
Serving idea - I serve this with dished up over some fresh bread slices and a drop of hot sauce. Yummy, now dip in!