Shakshuka

Adapted from recipe by Yotam Ottolenghi

from Plenty

Serves 4

 

1x medium sized chorizo sausage, thinly sliced

olive oil

1/2 teaspoon cumin seeds

4-8 red peppers (depending on size), thickly sliced (seeds discarded)

1 tablespoon pomegranate molasses

2 tablespoons brown sugar

2x bay leaves

small bunch thyme

generous handful fresh coriander (cilantro), roughly chopped

(plus extra for garnish)

6-8 ripe tomatoes, roughly chopped

generous pinch of saffron threads

2 tablespoons harissa

1/4 of a preserved lemon

flaky sea salt & freshly ground black pepper

water

free range eggs (1 or 2 per person)


Heat approximately 1 tablespoon of olive oil in a small frypan over medium-high heat.  Add the chorizo to the warmed pan and fry until the lightly browned.  Remove the chorizo from the pan and set aside.  Reserve the oil from the pan.

Now set a large, deepish, frying pan over high heat, and dry roast the cumin seeds for a minute or two until toasty and fragrant.  Now add the reserved oil from cooking the chorizo, and another tablespoon or so of olive oil.  Add the peppers, pomegranate molasses, brown sugar and herbs, and continue cooking on high (stirring regularly) until the peppers have started to caramelise - 5-10 minutes.

Add the chopped tomatoes, preserved lemon, saffron and harissa.  Season with salt and pepper.  Reduce heat to low and simmer until the peppers and tomatoes are soft, and the mixture has a pasta sauce consistency, adding a bit of water from time to time as necessary - about 15 minutes.  Stir in the reserved chorizo sausage (and feta, if using), taste and adjust seasoning.  You can prepare up to this stage in advance if you like - you could even freeze it at this stage.

Remove the bay leaves and thyme stalks, and discard.  Now to add the eggs.  If serving this in the one big pan, family style, use the back of a soup ladle to make some indentations in amongst the peppers, and drop an egg into each indentation.  Sprinkle the eggs with salt, cover the pan, and cook over very low heat until the eggs have set to your liking - 10-12 minutes.  For individual servings, divide the vegetable mixture among four ovenproof dishes.  Again, using the back of a ladle, make an indentation in amongst the peppers and drop an egg into each indentation.  Season.  Place serving dishes in one large ovenproof dish, pour boiling water into the oven dish to about three-quarters of the height of the individual dishes.  Cover the whole thing with tinfoil, and put into an oven preheated to 180 degrees C (350 degrees F), until the eggs are set - about 15 minutes.

Serve immediately sprinkled with freshly chopped coriander, and some warm flatbreads or crusty sourdough to mop up the juices.

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