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Shakshuka

Ingredients
  • 2 tsp caraway seeds
  • 2 tsp cumin seeds
  • 1 tsp smoked paprika
  • 1 tsp ground black pepper
  • ½ tsp ground turmeric
  • ½ tsp dried oregano
  • 1 ½ tsp fine sea salt
  • 3 garlic cloves
  • ½ – 1 long red chilli, halved, deseeded if desired, to taste
  • 2 onions (approx.150 g), quartered
  • 40 g olive oil
  • 800 g tinned chopped tomatoes (2 x 400 g tins)
  • 30 g tomato purée
  • 20 g honey
  • 20 g red wine vinegar
  • 30 g fresh spinach leaves (e.g. or kale, Swiss chard), roughly torn
  • 3 – 4 fresh basil leaves, roughly torn, to taste
  • 8 medium eggs
  • 80 – 100 g feta cheese, crumbled, to taste
  • crusty bread, to serve
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Header Image: Photo by Sara Dubler on Unsplash

Shakshuka

Follow the chef
KAREN ON INSTAGRAM
Instructions
  1. Place caraway seeds, cumin, paprika, pepper, turmeric, oregano and salt in mixing bowl then mill 1 min/speed 10.
  2. Add garlic, chilli and onions then chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
  3. Add 20 g oil and cook 3 min/100°C/speed 1.
  4. Add tomatoes, tomato purée, honey and vinegar then cook 15 min/100°C/speed 1.
  5. Add spinach and basil leaves then cook 5 min/100°C//speed 1.
  6. Heat 20 g oil in a heavy-based frying pan over a medium-high heat. Once hot, add tomato mixture to pan and shake pan gently to roughly even out the surface. Crack eggs directly into tomato mixture and do not stir, then sprinkle with crumbled feta.
  7. Reduce heat to medium and simmer uncovered for approx. 10 minutes. Cover frying pan with a lid or a piece of foil and cook for a further 3-5 minutes, or until eggs are cooked as desired. Serve immediately with crusty bread. 

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