Tunisian inspired recipe for Shakshukka – eggs cooked in a spicy tomato sauce with feta and coriander
8 fresh eggs (from your pantry)
2 tins whole tomatoes
2 onions – peel and chop finely
2 green peppers – chop
2 tsp paprika
2 tsp cumin seeds
1 tsp chilli flakes
2 cloves garlic – crush, peel and chop finely
8 tbsp tap water
4 tbsp fresh coriander
100g feta cheese
200g swiss chard – cut off ends and slice
olive oil, butter, salt and pepper (from your pantry)
Place a few glugs of olive oil in a large frying pan on medium to high heat. Add the onions, peppers and garlic and sauté until the onions become translucent, about 4 to 5 minutes. Add cumin, paprika and chilli flakes and sauté for another minute. Add the whole tomatoes and gently break up the tomatoes with a spoon. Add the water, freshly ground salt and pepper to taste and let it simmer for 10 minutes on medium to low heat.
Use a spoon to make “holes” in the tomato sauce and crack the eggs into the holes. Put a lid on the pan, reduce heat to low, and cook for 4 to 5 minutes or until the eggs are just set. The yolks should be runny, but add about 2 minutes if you prefer firmer yolks. Remove from heat and top with crumbled feta, coriander and freshly ground black pepper.
Heat another pan and add a little olive oil and a big knob of butter (medium to high heat). Add the spinach and salt and pepper and let it cook just till it wilts – about a minute or two.
To serve, divide the spinach between the plates and add a serving of the Shakshukka (tomato and eggs) on top.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.