In the Kitchen… Shakshuka

In the Kitchen… Shakshuka

This is our first issue without Tallulah’s delightful baking recipes. Her contributions will be sorely missed and we would like to thank Tallulah for her recipes.

You can still see these on our website:

Instead, we will be running recipes that you can easily cook at home to feed a family.
Shakshuka is a North African and Middle Eastern dish. It makes a wonderful spicy brunch or supper for a cold January day.

Preparation time: 10 minutes
Cooking time: 30-40 minutes
Serves: 4 with bread
4 tbsp olive oil
1 onion, finely sliced
1 red pepper, diced
1 green pepper, diced
6 garlic cloves, crushed
2 tsp sweet paprika
½ tsp cumin seeds
½-1 tsp cayenne pepper
800g tinned tomatoes (use the best quality you can find)
2 tsp soft brown sugar
1 tbsp lemon juice
4-8 eggs, depending on hunger
Small bunch of fresh coriander, roughly chopped

1. Heat the oil in a large frying pan (with a lid) and add the onion. Fry gently until golden, then add the peppers and cook until they are soft. Stir in the garlic and spices and cook for another minute or two.

2. Pour in the tomatoes and mash roughly. Stir in the sugar and lemon juice. Bring to a boil, then turn down the heat and simmer for 20-30 minutes. Taste and season. Add a little more cayenne if you like your dishes spicier.

3. Make 4-8 hollows in the sauce and break an eggs gently into each one. Season lightly, and turn the heat down as low as possible, cover the pan with the lid and cook for about 10 minutes until the eggs are just set.

4. Sprinkle with coriander and serve with crusty bread.