Recipes SPICY SHAKSHUKA
Shakshuka is one of those marvelously versatile dishes that can be a class-act breakfast, a quick lunch or a satisfying dinner. High in protein, low in fat and packed with seriously good-for-you vitamins and lycopene (thanks to all that tomato), if you’ve never made shakshuka before, now’s the time to try. It couldn’t be easier. You could make one large family style dish or, for something a touch more elegant - individual shakshuka dishes. The addition of our new Cape Herb & Spice TASTEBUD SPICY Seasoning gives our shakshuka extra oomph. Dress it with a few peppery wild rocket leaves, a dollop of crème fraiche or yoghurt and a sliver of prosciutto and you have yourself a complete meal-in-a-bowl in next to no time.
- WHAT YOU WILL NEED -
- 1 onion, finely chopped
- 1 yellow pepper, deseeded & chopped into small blocks
- 1 fat clove garlic, minced
- 1 Tbsp tomato paste
- Olive oil, for frying
- 1 tin chopped tomatoes
- 3 tsp TASTEBUD SPICY
- 1 Tbsp sugar
- 4 lrg free range eggs
- 4 slices prosciutto
- Wild rocket leaves
- Crème fraiche or full fat plain yoghurt
- METHOD -
Fry the onions and yellow pepper over low heat, with two tablespoons of olive oil, until soft. Add the garlic - fry for a further minute - then, the tomato paste, and fry for a few seconds more. Add the tin of tomatoes, the Cape Herb & Spice TASTEBUD SPICY Seasoning and the sugar. Put the lid on and turn the heat to its lowest setting. Allow the sauce to cook for 10 minutes. (All the ingredients are already cooked at this point, but you need to give the flavours time to mingle and mature.)
Use the back of a spoon to make four indentations in the tomato sauce. Break an egg into each indentation, put on the lid and gently simmer until the eggs are done to your liking. (To make individual shakshuka dishes, spoon the tomato mix into oven-proof ramekins, add one or two eggs to each dish and bake them off in a 180º C oven until done to you liking.)
Top your shakshuka with a dollop of crème fraiche or yoghurt, prosciutto and wild rocket leaves, and serve with some crusty baguette or ciabatta.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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