Friday, 15 May 2009

Shakshouka

Shakshouka is a traditional Middle Eastern dish of eggs cooked in a tomato and pepper sauce which is often eaten for breakfast served with pita bread for dipping. I don't often cook first thing in the morning -making toast is about as much as I can manage when I've just woken up!- so I made this as a main course instead served with salad and bread.Typically this is made in one large pan on a hob or over a fire, once the sauce is cooked the eggs are broken into it and when they are cooked it is served, I made mine slightly differently. After I'd made the sauce I poured it into individual dishes, I broke an egg over the top of each of them and then finished them in the oven. It might not be the 'proper way' to make shakshouka but it worked really well, the only tricky part was making sure the egg white was cooked but the yolk was still runny!

The recipe is adapted from this one from Riverford Organics which I originally got from a recipe card in our organic fruit and vegetable box.

Shakshouka recipe (Serves: 3-4)

Ingredients:

  • 3 Tbsp olive oil
  • 2 Onions, Finely chopped
  • 4 Cloves garlic, crushed
  • 1 Yellow pepper, chopped into small-ish chunks
  • 1 Red pepper, chopped into small-ish chunks
  • 1/2 tsp Black pepper
  • ½ tsp Each cumin and coriander
  • 1 Fresh red chilli pepper, Chopped (optional)
  • 400g/1 tin Chopped tomatoes
  • Sea salt
  • 3-4 eggs (1 per person)
Method:
  • First preheat your oven to gas 4/180c
  • While the oven is warming up you can make your sauce. First, I a large frying pan over a medium heat fry your onions until they are softened. (about 5 minutes)
  • Add your garlic and chopped peppers to the pan, give everything a good stir and fry for a couple of minutes more.
  • Next add your black pepper spices and chilli (if using) to the pan and mix well.
  • Pour in the tomatoes, season well with salt and leave to simmer for a couple of minutes - until everything is soft and well cooked.
  • That's the sauce made, now pour the sauce into three of four oven proof dishes (if you'd prefer use one large dish)
  • Make an indentation in the sauce mixture and break an egg into each one, try not to break the yolk!
  • Bake for around ten minutes until the white is firm but the yolk is still soft, it may take less time depending on your oven so keep an eye on them!
  • Serve with bread for dipping and enjoy!

20 comments:

Sylvie said...

That looks and sounds great. Like you I'd probably serve it for lunch or dinner though.

Hopie said...

Mmmm, that looks really good. I'm definitely bookmarking it. Sounds like a perfect weekend brunch :-) I'm finally getting around to testing your foccacia recipe today! I'll let you know how it turns out (I'm a total bread amateur).

Joanna said...

That sounds great, Sam, a sort of middle eastern version of the eggs in tomatoes and peppers that you find all over the Mediterranean. I think it would work for weekend breakfast, providing you'd made the sauce earlier ... I definitely like to be properly awake before getting down to serious cooking ;)

Joanna

giz said...

you make it sound like something you just whip up - oh my - this would take me an hour of planning. I've actually heard of Shakshouka when I travelled the middle east. Now I know what it is. Thanks for posting this.

Foodycat said...

This is one of my favourite things - I lived on it for dinner when I was pretty broke! You should try crumbling a bit of feta over the top. I love your dishes - they are just gorgeous.

pigpigscorner said...

Looks wonderful! Nice presentation.

Pam said...

I love this dish and all the flavors you used. A perfect breakfast.

Anne said...

They look so good to eat and I love the name of them!

Karen said...

Wow, this sounds really good (great photos, too!). I love baked eggs, so I know I'd like this... for dinner!

A Girl Has to Eat said...

This looks really good and is a really original recipe choice. Thanks for sharing.

Katie said...

Mmmm sounds delicious. Not sure I'd have it for breakfast though - but would be yummy for lunch.

The Caked Crusader said...

Totally agree with you - I'm always amazed at the complex dishes people rustle up for breakfast...it's toast or cereal in my house!
Dish looks fab - I think I've like it at lunch time.

Amanda @ Mrs.W's Kitchen said...

What's a hob?

This dish is brilliant. Absolutely brilliant. It looks delicious, too!

Anne said...

p.s I've nominated you for an award, please come by to collect http://anneskitchen1.blogspot.com/2009/05/preemio-blogger-award.html

Margaret said...

Never heard of this dish before - sounds great for lunch or dinner.

gastroanthropologist said...

I'm down for anything that served with an egg on top!

aforkfulofspaghetti said...

That's an absolute 'must try', Sam - thanks so much for sharing!

onlinepastrychef said...

Wow, that looks wonderful. I wish I had grown up there instead of in the southern US eating Wheaties every morning. Sigh.

Lia "Online Courses" Scott said...

Looks really good..

Kevin said...

Shakshouka sounds really tasty!