Our take on shakshuka combines pesto made from charring red peppers in our wood oven with onions, peppers, green chillies, and heritage baby tomatoes. We had never made this before but it is sure to become a brunch favourite for us as it takes no more than 20 minutes to make and tastes great served with some griddled ciabatta. You can also serve it with some crumbled feta cheese or greek yoghurt.
Ingredients (serves two):
1 red pepper, cut into long strips
200g of chopped tomatoes
1 white onion, chopped into half moons
Handful of heritage baby tomatoes, halved
4 tablesooons of roasted red pepper pesto OR 1 tablespoon tomato paste
Handful of chopped coriander
1 teaspoon cumin seeds
1/2 teaspoon paprika
1 green chilli, finely chopped
3 gloves garlic, crushed
2 eggs (add more if eggs are your favourite part and your pan is large enough)
- In a medium sized frying pan, add 1 tablespoon of olive oil and add the cumin seeds. When they start to crackle and release aroma, add the onion, pepper and green chilli.
- After around two minutes, add the garlic. Continue to cook until the vegetables begin to soften (around 5-6 minutes). Now add the chopped tomatoes, paprika, heritage tomatoes and pesto. Mix well and continue cooking for 5 minutes. At this stage, taste the mix and add seasoning to taste.
- Make a well for each egg and add. At this point, you want to turn the heat from medium to medium low. We covered the frying pan with a lid from another pan at this stage to help cook the egg faster.
- Once the white is cooked, sprinkle the chopped coriander and serve with bread of choice. We used griddled ciabatta.