Shakshuka Recipe

If I called a dish such as this Shakshuka in Israel i would imagine that I would be shunned and shamed for recreating a favourite National Dish. In fact this dish is not a traditional Shakshuka at all, but my Shakshuka, simplified down to a more manageable list of ingredients. Although it can be eaten for breakfast, lunch or indeed tea time, I would recommend you try sloppily munching it, out of the frying pan, in front of the TV on a quiet night in. Its really satisfyingly messy eating. For that reason it isn’t the ideal food to eat if you are about to go out for a drink or a date, i have yet to eat this without a mess, and would be seriously impressed if you do.

If I called a dish such as this Shakshuka in Israel i would imagine that I would be shunned and shamed for recreating a favourite National Dish. In fact this dish is not a traditional Shakshuka at all, but my Shakshuka, simplified down to a more manageable list of ingredients. Although it can be eaten for breakfast, lunch or indeed tea time, I would recommend you try sloppily munching it, out of the frying pan, in front of the TV on a quiet night in. Its really satisfyingly messy eating. For that reason it isn’t the ideal food to eat if you are about to go out for a drink or a date, i have yet to eat this without a mess, and would be seriously impressed if you do.

In most of the restaurants when i have eaten this the Eggs are served in a semi-raw, only just white, state. Now i am not the kind of person that favours the slimy white boogie effect that a not quite cooked fried Egg boldly displays. For that reason I usually cook my Eggs for a little longer, however because on this occasion I was cooking for a friend with a hatred of any Egg with a hint of the had boiled, i didn’t risk over cooking them and they were runnier then I would have liked them.

Ingredients
(Serves 2)

  • 2 tbs Extra Virgin Olive Oil
  • 2 rashers Smoked Streaky Bacon
  • 2 cloves of chopped Garlic
  • 4 sliced Spring Onions
  • 1/2 tsp ground Cumin
  • 1 tsp Smoked Paprika
  • x1 400g tin of Chopped Tomatoes
  • 1-2 tbs Tomato Puree
  • 1/2 tsp Harissa Paste
  • 1 tbs chopped Coriander Leaves, plus extra for garnish
  • 4 large Eggs
  • 1/2 tsp Salt and a good grinding of Pepper
Method
Heat the oil in a frying pan on a medium heat, add the chopped garlic cloves, spring onions and bacon and fry for 5 minutes, or until the bacon has developed a lightly golden colour.
Add the cumin and paprika and fry for a further two minutes to toast the spices. Add the tomatoes, tomato puree, harissa, chopped coriander and season.
Let the sauce bubble for 5-10 minutes.
Increase the heat to medium/high, create little four indentations. Crack each of the eggs into the sauce and cover the saucepan with a lid.
The eggs should take approximately 10-15 minutes to cook. Whilst they are cooking use a wooden spoon to gently mix the whites in with the sauce but be careful not to damage the yolks. Once they are cooked scatter the remaining coriander on top.
Serve up in the frying pan with freshly buttered Toast, for dunking and dipping.
Try not to get it all over your chin like me…
eggsplated
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