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Hello fellow food lovers.
I'm sharing vegetarian recipes for wholesome foodies here.
My book "Bowls of Goodness"  is released in January 2017.

Shakshuka  - you will love her!

Shakshuka - you will love her!

 

Shakshuka is the darling of foodie media since a little while, if you go by instagram likes and comments it doesn't seem to be slowing down, in fact in my small and unscientific observation, its just as trendy as well known street food like burgers and pizzas!

I first heard about Shakshuka when I interviewed Yotam Ottolenghi two years ago, (starstruck, he is my idol). He revealed that Shakshuka was his favorite dish from his own books, or at least one that he wanted to see becoming known and popular outside of the middle eastern kitchens and street cafes. I think his wish was heard.  Thanks to him and the increasing hype from foodies with a love for authentic food, we can all enjoy this tasty middle eastern breakfast dish.

Authentic recipes for Shakshuka varies in ingredients, not so strange considering that this is a dish that is being cooked in homes through out the middle east and north africa, and many mamas and papas have their family recipe that's evolved for generations.

The fine thing about this delicious one pan dish is that it’s so easy, and we can make it with just a few basic ingredients that we often have at home: eggs, tomatoes, onions and dry spices.

My recipe stems from the basics and then you can add more special spice mixes if you like, the simple version will be just as tasty.

Strips of red bell pepper, chopped onion and ground cummin in a pan.

Strips of red bell pepper, chopped onion and ground cummin in a pan.

Shakshuka
serves 2

INGREDIENTS:
In the pan
olive oil or coconut oil
1-2 red or yellow onion, or a couple of shallots, or why not mix them all.
2 garlic cloves, crushed and mixed with a teaspoon salt
1 red bell pepper, cut in strips
a handful of cherry tomatoes, halved (optional)
1 tsp paprika powder
1 tsp ground coriander
1 tsp ground cumin
1 handful of fresh herbs like coriander, mint, parsley and basil, chopped
400 g (a regular tin) plum tomatoes
1 tbsp runny Honey
water
4 free range eggs

optional in the pan:
1 tbsp Harissa or 1 tsp chili paste

to serve:
bread
1 handful fresh herbs, chopped
garlic yogurt sauce
one small handful of fresh herbs, preferably coriander and mint
one handful of feta or goat cheese crumble (optional
a sprinkle zaatar spice mix (optional)

garlic youghurt sauce
2 dl yogurt
1 tbsp runny honey
I clove garlic, crushed in a little bit of salt
1 tsp extra virgin olive oil
 

INSTRUCTIONS:
1. Chop the onion in small even pieces. Oil your pan. Fry the onion on medium heat for 5 minutes while stirring.

2. Add the bell pepper strips, ground cumin, ground coriander and the halved cherry tomatoes (if opted for that). for another 10 minutes, on low heat, keep stirring.

3. Add plum tomatoes, garlic salt, honey, coriander, paprika powder, fresh herbs, and harissa if you opted for that, let it all simmer for 10 minutes on low heat.

4. Stir occasionally and add a little water if it starts to burn and dry out.

5. Prepare the yogurt sauce by mixing the ingredients in a bowl and set aside.

6. Return to the Shakshuka - add a 1-2 tbsp water or more if needed.

7. With a spoon, make four little shallow deepenings in the surface, and crack an egg in each. Leave the whole loveliness for 10 minutes on low heat. The result should be a dried out sauce with eggs done. Remove from heat.

8. Serve with sprinkled fresh herbs, zaatar (if you opt for that) and drizzled garlic sauce.  Scoop up the shakshuka with bread. Enjoy!

Let’s go bananas

Let’s go bananas