SHAKSHOUKA
INGREDIENTS
For the Shakshouka
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 red peppers, diced
• 3 garlic cloves, finely chopped
• 1 tbsp fresh ginger, finely grated
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1⁄2 tsp chilli flakes (adjust to taste)
• 1 tsp salt
• 1⁄2 tsp black pepper
• 400 ml crushed tomatoes (or 1 x 400 g can chopped tomatoes)
• 6 large eggs
• 100 g feta cheese, crumbled
• 1⁄4 cup picante peppers, sliced
For the Coriander Pesto
• 1 cup fresh coriander
• 1⁄4 cup pine nuts, toasted
• 1 garlic clove
• 2 tbsp lemon juice
• 60 ml olive oil
• Salt and pepper, to taste
To Serve
• Crusty bread, toasted pita, or flatbread
METHOD
Make the Coriander Pesto
1. Add the coriander, pine nuts, garlic, lemon juice, and olive oil to a food
processor.
2. Blend until smooth.
3. Season with salt and pepper to taste.
4. Set aside.
Make the Shakshouka
1. Heat the olive oil in a large frying pan or skillet over medium heat.
2. Add the onion and red peppers and cook for 8–10 minutes until softened.
3. Stir in the garlic and ginger and cook for 1 minute until fragrant.
4. Add the tomato paste, cumin, paprika, chilli flakes, salt, and pepper. Cook for
1–2 minutes.
5. Pour in the crushed tomatoes and stir well.
6. Simmer for 10–15 minutes until the sauce thickens slightly.
7. Create 6 small wells in the sauce and crack an egg into each one.
8. Cover and cook for 5–8 minutes, or until the eggs are cooked to your liking.
Sprinkle over the feta cheese and picante peppers.
Finish & Serve
1. Spoon generous dollops of the coriander pesto over the shakshuka.
2. Serve immediately with warm bread for dipping.
