Shakshuka – (Eggs poached in a spicy tomato sauce)

Stating the obvious, I know, but weekends are just made for leisurely breakfasts and brunches. Whether meeting friends at a bustling cafe or making something at home, brunch is one of my favourite meals just because it feels so indulgent and decadent in comparison to the usual Monday to Friday grind.

I watched Ottolenghi’s Mediterranean Feast when it first aired a couple of years ago (Dec 2012) and  was struck by the warmth and conviviality that he encountered whether shopping in a market, researching in a backstreet or cooking in restaurants with fellow chefs. The food ranged from traditional to modern and always so fresh – it was a fabulous series. (If you are in the UK, click on the link to take you to Channel 4OD to watch the series.) One dish that really caught my fancy was Shakshuka, a Tunisian dish of eggs, poached in a spicy tomato sauce which he dished up in Tel Aviv under the watchful eye of “The King of Shakshuka”. I’ve been making it ever since…

My version is not as spicy and lends itself to being easily converted to a vegetarian meal by omitting the chorizo or merguez sausages and substituting these with mushrooms and red peppers. This recipe is so tasty and so simple to make that I hope it will become a firm favourite in your weekend meal repertoires.

The eggs are poached…

I am taking these over to Angie’s Fiesta Friday #18 which this week, is being co-hosted by Justine@Eclectic odds n sods and Mr Fitz@Cooking with Mr Fitz . With these two party animals in charge, it is going to be a blast!! Justine has been at the champers since the get go and Mr Fitz has been brandishing those super sharp knives of his when things threaten to get out of control…do take a look at their blogs – you are sure to find much to amuse at Justine’s and much to envy at Mr Fitz’…

Angie’s Fiesta Friday is attended by the warmest, most supportive and incredibly creative bunch of people that it has been my pleasure to (virtually) meet. Do take a look at the entries for inspiration and if you blog, feel free to join in. Not only would Angie, Justine and Mr Fitz welcome you with open arms but so will the crowd!

Read the guide lines here – 

Fiesta Friday

Join the party here – http://thenovicegardener.wordpress.com/2014/05/29/going-vegetarian-for-fiesta-friday-18/

Shakshuka

• Servings: 2
• Time: 25 minutes
• Difficulty: easy
• Print

INGREDIENTS

• 1 Tbsp olive oil
• 2 banana shallots or one medium onion, chopped
• 2 cloves of garlic, chopped
• 75 g chorizo or merguez sliced into ½ cm chunks (or use mushrooms and red peppers for a vegetarian option)
• 1 tsp tomato paste/puree
• 1 tsp Harissa paste (adjust this to your palate and substitute with ½ tsp of chilli flakes if you don’t have any Harissa)
• 1 can of tomatoes, chopped
• 1 tsp smoked paprika
• 1 tsp dry roasted cumin seeds
• 1 tsp thyme leaves
• ⅓ can of water
• 4 large, preferably  organic/free range eggs
• handful of chopped coriander/cilantro leaves (I also used some snipped chives)
• Greek yoghurt and flat breads or sourdough toast to serve

INSTRUCTIONS

1. Heat the olive oil in a large frying pan or skillet, over a medium low flame.
2. Gently sauté the shallots until they have softened and coloured which should take about 4 – 5 minutes.
3. Add the garlic and the chorizo or merguez and sauté for 3 or 4 minutes, stirring from time to time to cook all sides. I add a splash of water to the pan if I think it’s going to catch and burn.
4. Add the tomato paste and the Harissa to the pan, stir, and let the rawness cook off for a a minute or so.
5. Add the chopped tomatoes, smoked paprika, cumin seeds and thyme leaves and ⅓ of the (tomato) can of water. Stir, scraping the bottom of the pan to loosen any delicious caramelisation that will have occurred and let this bubble away , uncovered, for between 5 -8 minutes, reducing to a thick chunky sauce. Taste and adjust the seasoning with salt and pepper.
6. In the meantime, heat up the flat breads or make the toast and set the table…
7. Make 4 indentations in the sauce and crack an egg into each one. Cover  the pan and turn down the flame to low and cook for between 3 – 5 minutes. The time taken depends on how “done” you like your yolks, how thick or thin the base of the pan is and how hot the element is, so do check on the eggs after the initial 3 minutes are up.
8. Scatter over the coriander leaves and serve immediately with a dollop of yoghurt and lots of warm flat bread to scoop up the delicious sauce.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.