Shakshuka (Baked Eggs)
A day later than originally please, I bring you part two of my summer veg series... This chunky version of the classic baked egg dish is so flavoursome and so satisfying you'll want it again and again!
Ideal for a weekend brunch, but also a delicious midweek supper, this dish is a favourite in our house. Simple to make and with only one pan to wash up, this recipe is perfect for lazy days. And when you take a chunk of bread, dip it in a runny egg yolk and scoop up some of the slightly spicy, fragrant tomato sauce, I can promise you it will taste like heaven...
Shakshuka (Baked Eggs)
Serves 2 as a main meal or 4 as brunch/light lunch
1 tbsp olive oil
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp chilli flakes
400g tin chopped tomatoes
2 servings of Roasted Summer Ratatouille
bunch of fresh basil, chopped
4 large free-range eggs
sea salt and freshly ground black pepper
crusty bread, to serve
Heat the oil in a large frying pan or shallow casserole with a lid. Fry the spices until fragrant then add the tomatoes, rinse out the tin with 100ml of water and add that to the pan too. Bring to the boil and then simmer for 10 minutes until reduced and thickened.
Stir in the roasted summer ratatouille and bring back to a simmer. Stir in the basil and season with salt and pepper. Make 4 indents in the tomato mixture with a large spoon and crack an egg into each. Cover with the lid and cook for 10 minutes until the whites are just set and the yolks still runny.
Season the yolks with a little extra salt and pepper and then serve with chunks of crusty bread.
Ideal for a weekend brunch, but also a delicious midweek supper, this dish is a favourite in our house. Simple to make and with only one pan to wash up, this recipe is perfect for lazy days. And when you take a chunk of bread, dip it in a runny egg yolk and scoop up some of the slightly spicy, fragrant tomato sauce, I can promise you it will taste like heaven...
Shakshuka (Baked Eggs)
Serves 2 as a main meal or 4 as brunch/light lunch1 tbsp olive oil
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp chilli flakes
400g tin chopped tomatoes
2 servings of Roasted Summer Ratatouille
bunch of fresh basil, chopped
4 large free-range eggs
sea salt and freshly ground black pepper
crusty bread, to serve
Heat the oil in a large frying pan or shallow casserole with a lid. Fry the spices until fragrant then add the tomatoes, rinse out the tin with 100ml of water and add that to the pan too. Bring to the boil and then simmer for 10 minutes until reduced and thickened.
Stir in the roasted summer ratatouille and bring back to a simmer. Stir in the basil and season with salt and pepper. Make 4 indents in the tomato mixture with a large spoon and crack an egg into each. Cover with the lid and cook for 10 minutes until the whites are just set and the yolks still runny.
Season the yolks with a little extra salt and pepper and then serve with chunks of crusty bread.
Comments
Post a Comment