Middle Eastern Shakshuka Eggs

Cumin seeds ground 175g

$6.95
Chilli Ancho ground mild 45g

$4.99
Chilli Chipotle Ground medium 30g

$4.99

PREP TIME

10 minutes

COOK TIME

5 minutes

YIELDS

2

Ingredients

2-3 eggs
1 small onion, peeled and quartered
200ml tomato passata
4-5 cherry tomatoes
2 whole kalamata olives
10 thin slices of smoky chorizo sausage (optional)
1/2 tsp The Spice People’s Ground Cumin
1/2 tsp The Spice People’s Smoked Paprika
1/4 tsp The Spice People’s Smoked Chipotle Chilli Powder
1/4 tsp The Spice People’s Ancho Chilli Powder
1/4 tsp sea salt
fresh herbs to garnish – oregano, rosemary, thyme
1 tbsp olive oil
2 cloves garlic, sliced

Directions

Use a small fry pan and heat to a medium – high heat, add olive oil, onion and garlic. Add the sliced chorizo if using and sauté till the onion is starting caramalise – approx. 5min.
Add the cumin, smoky paprika, ancho and salt. Sauté 2 min to release the aroma from the spices. Then add the fresh tomatoes, olives, passata and sauté a further 5 mins. The olives create a umami effect and help bring out the flavour of the eggs.
Take the frypan off the stove and rest on a cutting board .
Gently create a small well in the pan with a large spoon and crack the egg into this space. Then repeat for the other eggs. Ideally the eggs should be resting on the base of the fry pan and the spicy tomato sauce should be 2/3 covering the egg so the yolk is visible. This is because you are poaching rather than frying the eggs.
Return the frypan to the stove and reduce heat to low. Place a cover on the fry pan. This will ensure lovely pink colored eggs and help get a more even cooking of the eggs.
To get semi soft eggs should take 3-5 min depending on your frypan thickness.
(A general rule as soon as the eggs start to change to pink then that is when you put on the toast.)
Serve the shakshuka with crusty warm bread and your favourite morning brew. If you can buy rosemary and olive bread this is a perfect match. Otherwise, you can make olive and rosemary butter and spread on any sourdough bread and toast. (see below for instructions)
Making olive and rosemary butter:
2 olives sliced and chopped finely
2 sprigs of rosemary chopped finely
1/4 tsp sea salt
2-3 tsp of fresh butter
Place all ingredients in a bowl and mix well.
Spread onto fresh bread and place in a sandwich maker to toast or under a griller.