Shakshouka is a Tunisian dish that can be served for breakfast, lunch, or dinner. Eggs are gently poached in a spicy tomato sauce and served with bread for dipping. We’ve given our shakshouka special treatment with the help of our Zhoug Pesto and a sprinkling of feta cheese.
Shakshouka V 3
Featured products
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Zhoug Pesto spicy sauce with coriander and green chilli
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Italian Chopped Tomatoes in rich tomato juice
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Chopped Red Chilli in white wine vinegar
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, medium dice
- 1 green pepper, coarsely chopped
- 1/2 teaspoon coarse salt
- 2 garlic cloves, minced
- 3 tablespoons Epicure Zhoug Pesto
- 400g jar Epicure Chopped Tomatoes
- 4 medium eggs
- 4 sprigs coriander, stemmed and chopped
- 1 teaspoon Epicure Chopped Chillies
- 40g feta, crumbled
- 2 naan bread, cut into quarters
The recipe Shakshouka Kitchen Mode
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1
Heat the oil in a medium non-stick frying pan over a medium heat. Once hot, add the onions, peppers, and salt. Cook, stirring occasionally, until peppers are tender and the onions are translucent (should be about 10 minutes). If you feel they’re catching too quickly, turn the down the heat.
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2
Add the garlic and cook for 1 minute, until fragrant. Stir in the pesto and cook for another minute more. Tip in the chopped tomatoes and bring to a simmer. Lower the heat to maintain a simmer for 10 minutes - this will help bring all the flavours together.
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3
Taste the tomato sauce and season with salt and pepper if needed. Make 4 wells in the sauce, spacing them apart evenly. Crack the eggs into the wells, seasoning them with salt and pepper. Cover the pan and set the heat to the lowest setting. Cook until the whites have set (about 10 minutes).
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4
Once eggs are cooked to your liking, remove from heat. Sprinkle over coriander, chilies, and feta. Spoon into plates or bowls and serve with naan to sop up the delicious sauce.