Embrace this weekend with a delicious baked egg shakshuka for brunch.
This Middle Eastern treat is a flavourful combination of spices and sauces, with a zesty preserved lemon yoghurt and crisp sourdough to top it off.
Preserved lemon yoghurt
1 preserved lemon, diced finely
30ml of extra virgin olive oil
In a sieve or colander place two sheets of kitchen paper or a clean kitchen towel.
Add the yoghurt and allow to strain for two hours in the fridge.
Take out, it should have lost about half of its liquid, discard this, add the preserved lemon and the juice of ¼ lemon, extra virgin olive oil and seasonings and set aside.
Baked Egg Shakshuka
2 red peppers
1 jar of passata
2 cloves of garlic
2 red onions
1 teaspoon of cumin seeds
1 teaspoon of coriander powder
1 teaspoon fennel powder
1 good pinch of chilli flakes
2 dessert spoons of smoked paprika
1 bunch of scallions
1 bunch flat leaf parsley
100 g dukkah (dry mix of nuts and spices - smoked cashew, cumin, coriander, fennel, sesame, smoked paprika )
Dice the red onion and sautee with garlic and a decent drop of olive oil or rapeseed oil.
Add in two red peppers, sliced.
Cook for four to five minutes or until the peppers begin to soften a little.
Add cumin seeds, ground coriander, and fennel and cook for one minute, then add smoked paprika, passata, chilli flakes, and continue to cook.
Add half of the chopped parsley and coriander and put on the lid. Cook for one minute, then remove lid and make a well for each of the five eggs.
Crack the eggs and drop each egg into the wells. Put the lid back on and cook for about for or five minutes, or until the eggs are just done.
Take off the heat and garnish with thinly sliced scallions, finely diced preserved lemon, chopped parsley, chilli flakes, chopped coriander a good sprinkling of dukkah.
Lastly, add a few dollops of the preserved lemon yoghurt and serve family style with some grilled sourdough.