A whole lotta Shakshuka going on!
Munch Munch Munch
We regularly eat in our local Israeli Cafe called Cafe Shenkin on the weekends and they have this amazing spicey-tomatoesy-dippy-breaky that we love to order. It’s an exotic departure from the usual cafe style big breaky. So this weekend I was inspired to make Shakshuka myself (actually my Partner sent me the link… hint hint) to the recipe published in our local Sydney newspaper the SMH. A few bits were changed around to suit our taste buds, namely me adding more food than the pan could take, that famous film line “You’re gonna need a bigger boat”… swam through my mind throughout the cooking process.
This is a dish easily made Veggie friendly, simply don’t add the Chorizo, and supplement with things like red kidney beans, corn, zucchini etc.
The quantities below makes sauce for four large servings. If there’s only two of you, then just freeze the left over sauce for another day. It means the next time you eat it all you have to do is bake the eggs :)
- 1/2 Chorizo, finely sliced (not in original)
- Olive oil, to saute
- 2 red capsicum, chopped – think pizza topping size
- 1 green capsicum, chopped (original stated yellow – couldn’t get them)
- 1 medium eggplant, chopped
- Sea salt and black pepper
- 2 tomatoes, diced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp sugar
- 1 tsp harissa sauce, you’ll find it in delis, gourmet food grocers or the “exotic” isle in large food chain stores
- 400g canned tomatoes, diced
- 1 tbsp tomato paste
- 1 cup water
- 1 400g tin chickpeas (not in original)
- 8 eggs
- Fetta and GF bread to serve (not in original)
Heat oven to 180 degrees celsius.
In a non stick pan, sear the chorizo, remove and rest on a paper towel to absorb excess oil. Wipe out the pan with paper towel and drizzle a little olive oil.
Add the capsicums and eggplant and cook on a medium to high heat for ten minutes, until softened. Season with salt and pepper and add the fresh tomatoes. Add all of the spices, including the Harissa and cook for a further two minutes.
Add the tin of tomatoes, tomato paste, and water. Simmer gently for five to ten minutes until sauce gets a little thicker.
Remove half the sauce and blend. Add your spicey smoothie back to the pan. * This was my change to make it more saucy and dip friendly.
Stir through the chickpeas until warmed through.
In your little baking dishes, depending on how large you want your serves, small pie tins, ramekins etc spray with a little olive oil and spoon in some of the sauce mix. Add the chorizo and layer with a little more sauce. * Different from the original again as I was influenced by the single serve dishes offered at Cafe Shenkin.
Make little pockets or wells in your sauce with a spoon to crack your eggs into.
Pop in the oven uncovered and cook for five to ten minutes, or until eggs look cooked.
Carefully remove your little bowls/dishes from the oven and sprinkle them with some feta. Serve with fresh bread.
Handy Hint: I used a tea towel wrapped around the dishes to carry them and used my saucepan cork boards to keep them from burning the table.