Spicy shakshuka recipe

Need a new weekend breakfast idea? Check out this spicy shakshuka recipe, created by Gizzi Erskine for Arla Foods.

‘When cooking for a few people I find it so much easier to cook a dish that can be shared,’ says Gizzi. ‘An omelette, for example, can be split between a small group. I especially like doing this on the weekends as I feel it makes breakfast more social, and it’s so lovely to have everyone sat around the table having a catch up instead of rushing off.’

Watch Gizzi create the recipe here.

Ingredients (serves 2)

3tbsp olive oil

1 medium red onion, thinly sliced

1 red chilli thinly sliced

3 garlic cloves, peeled, finely sliced

8 ripe tomatoes, coarsely chopped, (or 800g whole, peeled, great quality tinned tomatoes).

2tsp sea salt

1tsp freshly ground black pepper

1tsp ground cumin

1tsp sweet smoked paprika

4 eggs

Good handful of flat leaf parsley, leaves only, chopped.

A few mint leaves, shredded

For the yoghurt:

500ml Skyr plain yoghurt

3tbsp toasted mixed seeds

½tsp za’atar

Method

Heat the oven to 220°C. Heat a frying pan over a medium to high heat, add the oil and red onion, season with some salt, pepper, cumin and paprika. Sweat the onions, mixing frequently, until they soften and become translucent.

Add the sliced garlic and the chilli, mix well and cook for a minute or two more, until you can smell the aroma from the garlic.

Add the tomatoes to the pan, season with the rest of the spices. Mix well and bring to a strong simmer. Lower the heat and cook, stirring frequently for about 45 minutes, until the tomatoes become sweet and all the flavours combine together.

Taste and season further if necessary. Turn the heat off. (At this point either chill and store in the fridge, or use immediately).  In the meantime, make the quick ‘labneh’. To do this, place a large layer of muslin over a sieve in a bowl and pour in the yoghurt. Wrap the yoghurt in the muslin and tie the end tightly – so to give it a squeeze. Liquid will pour out. You can hang it overnight, but for speed you can squeeze it gently for 10 minutes until a third of the liquid has been strained out Scoop the labneh onto a plate and serve drizzles with extra virgin olive oil, then sprinkle with za’tar and the toasted seeds.

To finish and serve the shakshuka; simply make little ‘holes’ in the top of the tomato cooking liquid and break the egg into each hole. Season each egg with salt and pepper. Bake the eggs in the oven for about eight minutes, or until cooked through.

Garnish the shakshuka with the chopped parsley and mint and serve immediately alongside the labneh with seeds and za’atar.

Recipe courtesy of Arla Foods