We are so excited about BITE Food Festival at the RDS this November 18-20th that we just had to share one of our Cook Along recipes with you!
Come along to the festival and book in with us to make the dish with a friend under the guidance of our Head Teaching Chef Jack O’Keeffe.
A comforting, yet experimental, dish of eggs poached in a sauce of tomatoes, chili peppers and onions, often spiced with cumin.
Makes 4-5 servings
1 tbsp olive oil
½ medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped, with seeds removed
800g diced tomatoes, or 2×14 oz. cans of diced tomatoes
2 tbsp tomato paste
1 tsp mild chilli powder
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper, to taste
Pinch of sugar
Salt and pepper
5-6 medium organic eggs
½ tbsp fresh chopped parsley, optional
- Heat a deep, large skillet or a sauté pan on a medium heat. Slowly warm the olive oil. Add the chopped onion and sauté for a few minutes until it begins to soften. Add the garlic and continue to sauté until the mixture is a light golden brown.
- Add the bell pepper and sauté over a medium heat for 5-7 minutes, until softened. Stir the tomatoes, and tomato paste, to the pan and mix until blended. Add the sugar and spices, stirring well, and allow the mixture to simmer and reduce for approximately 5-7 minutes. At this point, you can taste the mixture and spice it per your own preferences (if you would like a sweeter sauce, use some extra sugar, or alternatively add a little extra cayenne pepper for something spicier – but just be careful!)
- Crack the eggs – one at a time – directly over the mixture, ensuring you space them out (I usually place four to five eggs around the outer edge and one in the centre). The eggs will cook ‘over easy’ style.
- Cover the pan. Allow the mixture to simmer for 10-15 minutes, or until the eggs are cooked, and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce does not reduce too much, as this can lead to burning.
- Some people prefer their Shakshouka eggs to be runnier. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top, then cover the pan and cook the eggs to taste.
- Garnish with the chopped parsley, if desired. Shakshouka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pittas, which can be dipped into the sauce. For dinner, serve with a green side salad, for a light, easy meal.