Tomatoes & Eggs

This isn’t a strict Shakshuka, it’s more of a remix. Other recipes use a lot more spices and sugars and probably don’t use Italian parmesan. The tomato sauce can also be enjoyed with just pasta, so if you’re light on ingredients and feeling lazy I would recommend trying the first line of method and serving over your favourite pasta.

Main Ingredients
x1 Tin of whole tomatoes
x1 Tin of cherry tomatoes
x1 Red Pepper
x1 White Onion
x1 Small Red Onion
x1 Large Shallot
x4 Eggs
150 grams of butter
Handful of rocket
1 tbsp of Harissa Paste
Handful of pumpkin seeds
Herbs of your choice for serving
Grating of parmesan
Olive oil, salt and pepper

Dressing Ingredients
100g Greek Yoghurt
1 tsp of tahini
1 tsp of za’atar
Olive oil

Cooking time:
50-60 mins.

45 mins of dish can be prepared before, frozen or chilled if you would like a quicker service time

Empty a tin of whole tomatoes and a tin of cherry tomatoes into a pan, add 150g of butter, salt and half a large onion cut in half. Set to medium heat and stir occasionally for 45 minutes.

Cut a red onion and a large shallot into thin slices, add to a large oiled frying pan, heavily season with salt and pepper. Add a pinch of sugar and let the onions slow cook, moving about to wet them with oil. Once soft and not yet browned, spread them across the frying pan and leave to brown gently. These will take 20-30 minutes, don’t let them blacken, lower heat if needed.

Cut a red pepper into thin long strips, add to a new small pan with two tablespoons of rice wine vinegar, put on medium heat and cover with the lid of a pan. Peppers are ready once soft.

Take your tomatoes off the heat, remove the onion. Stir in a tablespoon of harissa paste. Combine tomatoes, onions and peppers into the large frying pan the fried onions are in. Stir to ensure even distribution, bring back to heat and crack 4 eggs into the pan. Pulling the tomatoes away using a spatula will make space for them to cook closer to the bottom of the pan.

When the whites are nearly cooked add a few rocket leaves, grate parmesan on the eggs.

Take a dry small frying pan and toast pumpkin seeds on medium.

Spoon out 4 tablespoons of greek yoghurt into a serving bowl, add tahini and za’atar, dress with a dash of olive oil.
When the egg whites have turned from translucent to white, take the pan off the heat, serve onto plates, dress with herbs of your choice and the toasted pumpkin seeds.