What this dish lacks in the looks department it makes up for in flavour! Originally a North African dish, Shakshuka has been adopted all over the world being served up as a substantial breakfast or lunch option – um, hello? BRUNCH! I love the flavours of tomatoes, peppers and spice. It’s the perfect transition dish from summer into autumn. It’s also a wonderful dish for shared eating, by simply placing the frying pan on a wooden board in the center of the table. Serve with toasted country loaf, thickly sliced, to mop up all that delicious sauce.
2 tbsp Melissa's Kasundi
4 tbsp tomato purée
1/2 jar Melissa's Pickled Peppers, roughly chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 jar Melissa's Slow Roasted Tomatoes
4 large pastured raised eggs, plus 8 egg yolks
Melissa's Dukkah for sprinkling
Heat the olive oil in a large frying pan over a medium heat.
Add the kashundi, tomato purée, peppers, garlic, cumin and a scant teaspoon of salt. Stir and cook on a moderate heat for about 5min.
Add the slow roasted tomatoes and bring everything to a gentle simmer, cooking for about 10min or until you have a thickened sauce.
Using a large spoon make eight little indents in the sauce. Gently break the eggs one by one into its own little nest.
Simmer gently for 8-10 minutes, or until the egg whites are set but the yolks are still runny. If you want to speed this step up you can cover the pan with a lid but check often to ensure the yolks don't overcook.
Remove the pan from the heat, allow to settle for a couple minutes, then serve.
- Using a large serving spoon dish up onto individual plates with bread, add a drizzle of olive oil and a sprinkling of dukkah for crunch.