Shakshuka

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IMG_20141016_195832[1] 18/10/2014

Originally of North African origin, Shakshuka is a dish of eggs poached in tomato based sauce flavoured with spices and herbs. Here, I have used roasted garlic and chillies for flavour but feel free to experiment to your liking.

You could prepare up until the end of stage 3 in advance, freeze the sauce and have it ready to pull out of the freezer at any time for a quick meal packed with flavour.

This recipe serves 2 for a hearty winter warming meal.

Ingredients:

  • 2 green or red chillies
  • 1 Tbsp olive oil
  • ½ onion, finely chopped
  • 4 cloves roasted garlic, mashed
  • 1 small carton of passatta
  • A pinch of salt
  • Freshly ground black pepper
  • 1/2 teaspoon granulated sugar
  • 2 chorizo sausages, skin removed and broken into chunks
  • 1 green and 1 red bell pepper, diced
  • 2 eggs
  • Crusty bread rolls to serve

Method:

  1. Cook chilies on stove top until blistering and black all over, a few minutes on all sides. Put chilies in a bowl and cover with cling film. Let sit 15 minutes.
  2. While the chilies are cooling, heat olive oil in a large pan on a medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the passatta and a pinch of salt, the pepper and sugar. Bring to a simmer and lower the heat to low. Gently simmer for 15-20 minutes.
  3. Carefully peel and discard the blackened skin off of the chilies. Slice and add chilies (with some of their seeds for a nice heat) to the passatta. Continue to let the sauce bubble for a couple of minutes then remove from heat and set aside.
  4. In a cold frying pan, add the chorizo sausagemeat and bring to a medium heat slowly so that the natural flavoured fat is released. Once this happens, add the bell peppers and fry together for 6-8 minutes or until the peppers have softened but still have a little bite and the chorizo has browned nicely.
  5. Add the tomato sauce to the chorizo and peppers and stir to incorporate. Make two wells in the sauce and crack an egg into each one. Allow the sauce to simmer for a few minutes. The egg will begin to set but will not turn white straight away.
  6. To finish, place the frying pan under a preheated medium grill for 1-2 minutes just to set the eggs. The yolks should still be really quite runny.
  7. Serve with crusty bread rolls to dunk into the egg yolks and mop up the sauce.
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