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Shakshouka is an oriental spiced egg and tomato dish that is traditionally made in a cast-iron skillet and served with good bread to mop up all the superb sauce, and this recipe is a real darling of mine. Shakshouka can be served from 8 am to 10 pm, for breakfast, lunch and dinner – I prefer having it for lunch. What matters most is that shakshouka has to be served with bread, pretty good bread. It’s served best with freshly baked bread rolls, french bread or turkish pita bread. Something crispy outside and fluffy inside. You’ll definitely want to dip and scrape up any last shakshouka leftovers. It’s a pretty fun thing torning your bread and soaking up all(!) the spicy and tomatoey sauce.

This comforting eggy dish is an all-time favourite in my family. My modified and refined shakshouka version has all my favourite elements: runny yolks, salty sheep’s cheese, some fresh greens and oriental spices. I recommend you enjoying the dish right from the skillet and dipping your desired bread right into it. such a treat, treat, treat ..

– Lisa –

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SHAKSHOUKA
|serves 1 person generously|

ingredients
1 tbsp extra-virgin olive oil
½ yellow onion, finely diced
1 garlic clove, minced
½ tsp paprika
¼ tsp cumin
½-1 tsp harissa, depending on spiciness (optional)
a pinch of cayenne pepper or chipotle powder
1 tsp cane sugar or honey, maybe more depending on how acidic your tomatoes are
grated lemon zest of half a lemon
250 g canned tomatoes (cherry or plum works best here)
a handful of spinach (fresh or frozen)
2 free-range eggs
40 g sheep’s feta cheese, crumbled
olive oil for drizzling
some fresh basil leaves, chopped
sea salt & pepper to taste

Freshly baked rolls, french bread or turkish pita to serve

How to make it…

Heat oil in a 20 cm (8-inch) cast-iron skillet over medium heat. Add onion and stir until soft and golden brown, about 3 minutes. add garlic, paprika, cumin and continue to sauté for two more minutes. Add tomatoes and their liquid, harissa (optional), cayenne, lemon zest, sugar, sea salt and stir to combine. Simmer, covered, over low heat until the sauce just starts to thicken, about 15 minutes. After 10 minutes of simmering, stir in the spinach and let simmer for the remaining 5 minutes. Taste and adjust seasoning to your liking. using a wooden spoon, make small divots in the sauce for the eggs and carefully crack the eggs into them. Cover the skillet and gently cook until the egg whites have set but the yellows are still runny, about 5-7 more minutes. season with sea salt & pepper, if desired.

Remove from heat, finish with a good drizzle of olive oil, crumbled sheep’s cheese and chopped basil.

Serve shakshouka with rolls, bread or pita.