Tomato and Red Pepper Shakshuka, with Feta, Lemony Yoghurt and Fresh Herbs
This is the recipe I am about to demo at The Good Life Experience in North Wales. Have a stab at home and you will never look back. This is the most versatile and satisfyingly simple dish to pull together for brunch, lunch or supper. You can load it with as much or as little as you want. Experiment with whatever you have lurking in the fridge that needs using, from veg, to cheese to cold leftover cuts of meat. Topped with fresh herbs and chunks of fresh bread on the side to dip, it's a bubbling hotpot of deliciousness from summer through to winter.
Ideally a large paella pan is perfect for this, or a sautee pan:
Ingredients (vary as you see fit):
This recipe serves 2 hungry adults and 2 children
A generous glug of olive oil
1 large onion, red or white, sliced
3 red peppers (or any colour of your choice), sliced
3 garlic cloves, crushed
1 tsp cumin seeds (or 2 tsp ground cumin)
2 - 3 tsp sweet paprika
1/2 tsp cayenne pepper (depending on whether your children can take the heat you can always add a bit more)
1 KG fresh (preferably over ripened) tomatoes, roughly chopped (or 2 - 3 tins if fresh not available)
Generous squeeze of honey
4 eggs (or 6 if adults are very hungry)
Large bunch of fresh herbs, chopped - I like a mixture of coriander and basil, but parsley and mint also work well and add freshness)
200 g feta cheese, crumbled
Salt and pepper
300 g full fat greek or natural yoghurt
Salt and pepper
Heat the olive oil in your pan of choice, and add your sliced onions along with a generous pinch of salt. Cook for a few minutes until soft and then add your sliced peppers and cook for a few more minutes until nicely softened and the onions are turning golden.
Add your garlic and spices (garlic burns easily which is why we don't add it too soon) and cook for a few more minutes, stirring frequently. Throw in your tomatoes - fresh or tinned, along with a good squeeze of honey (you will find you need less added sweetness if using fresh tomatoes). Season again with salt and pepper and taste - you may find the mixture can take added spice in which case add a pinch or 2 more of whichever spice takes your fancy. If serving this to kids I would personally go easy on the cayenne, but mine love extra cumin and paprika. Leave the mixture to bubble away for 15 mins (up to 30 mins if you can) whilst you make your lemony yoghurt...
Zest your lemon into the yoghurt, and add a small squeeze of the juice as well. The yoghurt mixture should be a lovely sharp contrast with the sweetness of the shakshuka.
Now for the fun part. Make 4 holes in your bubbling shakshuka mixture. Crack an egg into each little hole (or into a ramekin first if that's easier to then pour in) and let the eggs poach in the mixture - this takes about 10 minutes, sometimes a little longer until they are just set.
Finally dollop your lemony yoghurt mixture all over the shakshuka, sprinkle lots of freshly chopped herbs, and crumble the feta over the top. Spoon into bowls and use your chunks of bread for dipping.