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Shakshuka Trish Deseine

Shakshuka - Trish Deseine

Shakshuka - Trish Deseine

Darling of Instagram brunch photos all over the world, this is one of chef and writer Yotam Ottolenghi’s great gifts to our cooking repertoires today. Made popular through his bestselling books, it really is a gem of a dish, healthy, filling, super quick and simple to make, superbly customisable - and cheap!

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Ingredients

  • 1-2 tablespoons olive oil

  • 2 onions, chopped

  • 1 medium red pepper, chopped

  • 5-6 garlic cloves, crushed

  • 1 jar Prunotto Tomatoes

  • 1 jar Prunotto passata

  • 1 tablespoons smoked paprika

  • 1 teaspoon chopped chilli or harissa

  • 1 tablespoon cumin seeds

  • 1 teaspoon salt

  • 1tub Mezze labneh or 200g natural yoghurt

  • 4 eggs

  • Fresh parsley and coriander for garnishing

  • Course

    CourseMain Course

  • Serves

    Serves2- 4

  • Time

    Time15 mins prep & 15 mins cooking

  • Difficulty

    DifficultyBeginner

Method

Heat the olive oil in a deep frying pan or skillet. Fry the onions and cumin seeds for a minute or so, then add the red pepper, chilli and garlic and fry until soft and lightly browned.

Pour in the whole tomatoes, breaking them up slightly with a knife, then the passata. Season lightly, stir until all the ingredients are well mixed,  cover and let simmer on a low heat for about 10 minutes, until softened.

If you are using eggs, with a spoon, make four little wells in the surface of the sauce. Crack an egg into each well and ‘tuck’ the egg whites in around the yolks using the hot tomatoes.

Cover and let simmer on a low heat until the egg whites are set but the yolks are still runny - about 5-8 more minutes.

Garnish with the labneh or yoghurt, fresh herbs and serve with some good Ardkeen bakery sourdough.

Method

Heat the olive oil in a deep frying pan or skillet. Fry the onions and cumin seeds for a minute or so, then add the red pepper, chilli and garlic and fry until soft and lightly browned.

Pour in the whole tomatoes, breaking them up slightly with a knife, then the passata. Season lightly, stir until all the ingredients are well mixed,  cover and let simmer on a low heat for about 10 minutes, until softened.

If you are using eggs, with a spoon, make four little wells in the surface of the sauce. Crack an egg into each well and ‘tuck’ the egg whites in around the yolks using the hot tomatoes.

Cover and let simmer on a low heat until the egg whites are set but the yolks are still runny - about 5-8 more minutes.

Garnish with the labneh or yoghurt, fresh herbs and serve with some good Ardkeen bakery sourdough.

Used in this Recipe

  • Mezze Labneh 120g

    Mezze Labneh 120g

    €3.50

  • Prunotto Organic Passata Pomodoro 690g

    Prunotto Organic Passata Pomodoro 690g

    €3.40

  • Prunotto Organic Peeled Tomatoes 550g

    Prunotto Organic Peeled Tomatoes 550g

    €4.15

  • De Cecco Extra Virgin Olive Oil 1lt

    De Cecco Extra Virgin Olive Oil 1lt

    €9.99

  • Ardkeen Quality Food Store Paprika 50g

    Ardkeen Quality Food Store Paprika 50g

    €1.32

  • Alfez Harissa 100g

    Alfez Harissa 100g

    €2.95

  • Pure Food Company Tomato & Chilli Harissa 180g

    Pure Food Company Tomato & Chilli Harissa 180g

    €4.95

  • Ardkeen Quality Food Store Organic Cumin Seeds 25g

    Ardkeen Quality Food Store Organic Cumin Seeds 25g

    €1.45

  • Maldon Sea Salt Flakes 250g

    Maldon Sea Salt Flakes 250g

    €2.90

  • O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    €2.85

  • O’Neill’s Irish Atlantic Sea Salt Flakes Pure and Natural 220g

    O’Neill’s Irish Atlantic Sea Salt Flakes Pure and Natural 220g

    €4.75

  • Oriel Irish Mineral Sea Salt Natural 250g

    Oriel Irish Mineral Sea Salt Natural 250g

    €4.60

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