Thursday 17 June 2010


Eggs poached in a spicy tomato sauce

Shakshuka is a dish which originates from North Africa and is now popular all over the Middle East. It is easy to make, good for your belly, really delicious and very filling. We served with toasted pitta bread but it would also go well with rice or even pasta.

Ingredients: (serves 2 - 3)
- 1 onion, chopped
- 3 red chillis, deseeded and finely chopped
- 5 cloves garlic, crushed and sliced
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon sugar
- 1 courgette, diced
- 2 tins tomatoes
- 1/2 cup water
- 4 eggs
- Handful fresh flat-leaf parsley, chopped
- Handful feta cheese
- Salt, pepper
- Pitta bread

- Heat a good glug of olive oil in a wide, shallow pan and cook together the onions and chilli for about 5 mins, until softened and starting to colour.
- Add in the garlic, courgette, paprika and cumin and cook for another 3 mins.
- Pour in the two tins of tomatoes and season with salt, pepper and sugar. Add two-thirds of the chopped parsley and 1/2 cup water and simmer for approx half an hour until thickened and reduced, like so:

- Break an egg into a cup and gently pour it on top of the tomato sauce. Repeat for the other eggs (spread them out over the surface of the sauce) and put a lid on the pan. Cook for approx 10 mins until the eggs are cooked through, less if you want gooey yolks.
- Top with crumbled feta and the remaining parsley, and serve with toasted pittas.