Shakshouka

· 1 min read
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Ingredients - Serves 4

Sauce

  • 500g tinned / jar capsicum
  • 1 kg tinned tomatoes
  • 1 tbsp whole coriander
  • 2 white onion
  • 10 cloves garlic
  • 2 tbsp sumac
  • 2 tbsp cumin powder
  • 2 tbsp smoked paprika (hot)
  • 100g butter
  • 100g almonds

Ingredients

  • 100g ginger
  • 6 cloves garlic
  • 2 red capsicum
  • 1 red onions
  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 4 eggs

Ingredients (marinated feta)

  • 1 packet cows feta
  • 1 tsp cumin seeds
  • 1 tsp coriander seed
  • 1 tsp smoked paprika
  • 50 ml olive oil
  • cracked pepper

Optional :

  • chorizo
  • chopped herbs

Additional ingredients :

  • 250g feta cheese
  • 1 pack chilli
  • 1 tsp sumac
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • olive oil

Instructions

Step 1

To your hot pan, bloom the spices from ingredients listed above for 3-5 minutes.

Step 2

Brown chorizo to release colour. Then add in shaksouka sauce, ingredients listed under 'sauce'.

Step 3

Once the sauce is simmering, add in your eggs carefully. Leave to simmer with lid on until eggs are cooked to desire.

Step 4

After the eggs are cooked, finish off with watercress, toasted almonds, marinated feta, and drizzle of olive oil, served with your choice of bread. Enjoy!

Nick Tatom

About Nick Tatom

The Mayfair Executive Chef, Nick Tatom.

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