• Dan Evans

Shakshuka



Ingredients

6x tomatoes blitzed with 1 squeeze of tomato puree (or 1 can of chopped tomatoes)

4x eggs

20g butter

2x garlic clove, crushed and chopped

1 onion, diced

Smoked paprika

Cayenne pepper


Loads of things can go into this, for this one I had:

handful of chestnut mushrooms, quartered

a carrot, small chunks


To dress

Fresh parsley (or chives)

Method

  1. Heat a pan to medium heat, oil and butter. Add the onion and salt well, saute

  2. When soft, add the garlic to the onions

  3. Blitz tomatoes and add to sauteed onions, along with tomato puree, paprika, cayenne pepper.

  4. Bring up to a simmer and start adding veg, based on their cooking time. All of it should end soft. Crunchy carrots have their place, but it isn't here

  5. Keep an eye on the amount of fluid in the pan, don't let it boil too dry. I usually let enough water leave initially then stick a lid on to keep it at that level while the veg cooks

  6. When everything is cooked and the fluid is correct, final taste

  7. Lower the temp to low so that the mix stays hot, but isn't bubbling as it will destroy the eggs

  8. Use a spoon to wiggle a hole in the mix, immediately crack an egg into the hollow. Let the eggs sit there and poach. Use a lid to speed up the cook. It also helps cook the egg all the way round, but stay runny in the middle. This is how it should be

  9. Salt and pepper the eggs, sprinkle with fresh parsley and spoon out some of the surrounding mixture onto a plate, then top with the eggs. If you do the eggs first you will end up burying them