For the shakshuka:
- 5 eggs
- 2 red peppers
- 1 jar passata
- 2 cloves of garlic
- 2 red onions
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon fennel powder
- 1 good pinch chilli flakes, plus extra to garnish
- 2 dessert spoons smoked paprika
- A little diced preserved lemon, for garnish
- 1 bunch spring onions, thinly sliced
- 1 bunch flat-leaf parsley, chopped
- 1 bunch coriander, chopped
- 100g dukkah
For the preserved lemon yoghurt:
- 300g yoghurt
- 1 preserved lemon, finely diced
- Juice of a quarter of a lemon
- 30ml extra virgin olive oil
- Black pepper
- Toasted sourdough
- Make the preserved lemon first. Place two sheets of kitchen paper or a clean kitchen towel into a sieve or colander. Add the yoghurt and allow to strain for two hours in the fridge.
- To make the shakshuka, dice the red onion and sautée with the garlic and a decent drop of olive oil or rapeseed oil.
- Slice the two red peppers and add to the red onion and garlic. Cook for 4-5 minutes or until the peppers begin to soften a little.
- Add the cumin seeds, ground coriander and fennel. Cook for one minute, then add smoked paprika, passata, chilli flakes and continue to cook.
- Add the coriander and half of the chopped parsley. Cover with a lid, then cook for one minute. Remove the lid and make a well for each of the five eggs.
- Crack the eggs and drop one egg into each well. Replace the lid back and cook for approximately for 4-5 minutes or until the eggs are just done.
- Take off the heat and garnish with thinly sliced spring onions, finely diced preserved lemon, chopped parsley, chilli flakes, chopped coriander and a good sprinkling of dukkah.
- To finish the preserved lemon yoghurt, remove the drained yoghurt from the kitchen towel and place into a bowl. Discard the liquid that has drained from the yoghurt. Mix in the preserved lemon, lemon juice, extra virgin olive oil and salt and pepper to taste.
- To serve the shakshuka, add a few dollops of the preserved lemon yoghurt on top and serve family-style with the toasted sourdough.
Recipe courtesy of Avoca.
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- Dukkah is a dry mix of nuts and spices including smoked cashews, cumin, coriander, fennel, sesame seeds and smoked paprika.