Shakshuka

Serves
2-4
Prep time
10min
Cook time
25-30min

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.

 

by Jessica Shepherd at The Table (De Meye)


Ingredients

2 tbsp Melissa's Extra Virgin Olive Oil plus extra for drizzling
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

Method

  1. Heat the olive oil in a large frying pan over a medium heat.
  2. Add the kashundi, tomato purée, peppers, garlic, cumin and a scant teaspoon of salt. Stir and cook on a moderate heat for about 5min.
  3. Add the slow roasted tomatoes and bring everything to a gentle simmer, cooking for about 10min or until you have a thickened sauce.
  4. Using a large spoon make eight little indents in the sauce. Gently break the eggs one by one into its own little nest.
  5. 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.
  6. Remove the pan from the heat, allow to settle for a couple minutes, then serve.
  7. 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.