Shakshuka

Shakshuka is a great Middle Eastern one-pot lunch or supper, and also makes a deliciously different brunch dish. The duck eggs look simply beautiful peeping through the rich and glossy tomato sauce.

Shakshuka

Ingredients

4 large Clarence Court Braddock White duck eggs

1 large onion, chopped

2 cans of tinned tomatoes 

2 red and 2 green peppers, deseeded and cut into strips

Olive oil

2 cloves of garlic

1 teaspoon cumin

1 teaspoon sweet paprika 

½ teaspoon cayenne pepper

Fresh coriander, roughly chopped

Greek yoghurt to serve

Serves 4

Method

There are two methods of cooking the Shakshuka on an AGA, either on the hotplates – particularly if you have independently operated hotplates as on the AGA Total Control, AGA Dual Control or AGA City 24 – or it can be cooked in the roasting oven.  Follow whichever method suits you.

Hot plate method

1. Heat a glug of olive oil in an AGA frying pan on the simmering plate. Move to the boiling  plate and add the sliced onion, red and green peppers and fry until soft, but still have a little bite. Season well, and add the garlic, cumin seeds, smoked paprika and tinned tomatoes to the pan.

2. Simmer, uncovered on the simmering plate, for 10-15 minutes so that the sauce reduces a little. Taste and season if necessary. If the sauce has thickened too much, add a splash of water.

4. Make four shallow wells in the sauce. Break an egg into a cup and add it to one of the wells in the sauce: repeat for each egg. Cover the pan and steam for a few more minutes, until the whites are set but the yolks are still runny.

4. Sprinkle with chopped coriander and serve with a chunk of bread and a dollop of creamy yoghurt.

Roasting Oven method

1. Heat a glug of oil in a roaster on the floor of the roasting oven. Add the sliced onion, red and green peppers.  Fry on the floor of the oven, turning once or twice until soft, but still have a little bite, about 5-8 minutes. 

2. Season well and add the garlic, cumin seeds, smoked paprika and tinned tomatoes. Slide onto the third set of runners down in the roasting oven and cook for around 15 minutes so that the sauce reduces a little. Taste and season if necessary. If the sauce has thickened too much, add a splash of water.

3. Make four shallow wells in the sauce. Break an egg into a cup and add it to one of the wells in the sauce: repeat for each egg. Replace the roaster in the oven and cook for 5-10 minutes , until the whites are set but the yolks are still runny.

4. Sprinkle with chopped coriander and serve with a chunk of bread and a dollop of creamy yoghurt.

Conventional cooking:  Proceed as the hot plate method, above.

Courtesy of our friends at Clarence Court Eggs

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