A dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. In its present egg and vegetable-based form it is of Tunisian, Algerian and Moroccan origin, works just as well for brunch as it does dinner.
Shakshuka - Serves 4
Quarter all red peppers and
deseed , take 3 of the red peppers
and slice finely ,sweat off slowly
in a large saucepan with a
good splash of extra virgin olive
oil, once softened set peppers
aside in pan .
Slice the onion into large wedges , a large Spanish onion will divide into around 6 wedges, roughly chop the tomatoes, peel and finely chop the garlic .
Place the garlic ,onion ,tomatoes , and the uncooked quartered peppers and 4 sprigs of fresh oregano into a deep baking tray. Drizzle generously with olive oil and season with sea salt, Roast for 20-35 mins until all the vegetables have a little colour and the tomatoes have lost all their structure and cooked down .
Place a colander over a large bowl and strain juices from all the roasted vegetables and discard ( removing this excess water cooking will intensify the flavour of the sauce )
While still hot from the oven place all roasted ingredients into a blender jug along with all spices and blend, add red wine vinegar and tomato puree while blending and adjust seasoning to taste.
Once the Sauce is smooth add to your softened peppers and bring to temperature , portion the sauce into separate heatproof dishes or into a large sharing dish and create little wells in the sauce with a tablespoon for your eggs to sit into, crack away with your Scamans eggs into the prepared wells and then bake for around 10 mins keep an eye on your eggs and remove when the whites are fully opaque with a beautiful runny yolk .
Finish Shakshuka with cubes of feta cheese, fresh sprigs of coriander, finely sliced spring onions , artichokes and black pitted olives
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