... Babooshka, you may recall was a hit in the 1980's for singer Kate Bush.
Now, Shakshouka or Shakshuka is believed to have originated from Tunisia ( Tunisian Arabic : شكشوكة ). It is a dish of poached eggs in a rich, spiced sauce and can make the ultimate centre-of-the-table breakfast!
... perhaps you could enjoy this dish whilst listening to Kate Bush - just a thought!
Now, if you'd like to make this Shakshouka here is what you need:
INGREDIENTS
INGREDIENTS
Serves Up To Four
1-2 tsp coconut oil
1 red pepper, chopped
1 medium aubergine (eggplant), chopped
1 tomato, chopped
1 tin of canned tomatoes (400g)
1 garlic clove, crushed
1 tbsp tomato paste
1 tsp harissa sauce (optional)
1 tsp ground cumin
1 tsp paprika
Sea salt and black pepper
1/4 cup water
1 cup kale or spinach, shredded
4 eggs
Optional: Serve with a spoonful of yogurt and sprinkle of fresh herbs (basil or cilantro)
WHAT TO DO
1. Preheat oven to 350°F (180°C)
2. Heat the oil in a medium frying pan, and cook the pepper and aubergine (eggplant) for 5-10 minutes over medium heat, tossing well, until softened.
3. Add tomatoes, tomato paste, harissa, cumin, paprika, sea salt and pepper and water and simmer for 10 to 15 minutes until sauce becomes thick. Add in your shredded kale or spinach last minute and stir through.
4. Pour sauce into a baking dish (or leave in your frypan if it is oven proof).
5. Make four hollows in the top, crack eggs into the holes, place into the oven and bake for 10-15 minutes or until your eggs are cooked to your liking.
6. Optional: Serve with a spoonful (dollop) of yogurt and sprinkle of fresh herbs (basil or cilantro)
Recipe idea from here
1-2 tsp coconut oil
1 red pepper, chopped
1 medium aubergine (eggplant), chopped
1 tomato, chopped
1 tin of canned tomatoes (400g)
1 garlic clove, crushed
1 tbsp tomato paste
1 tsp harissa sauce (optional)
1 tsp ground cumin
1 tsp paprika
Sea salt and black pepper
1/4 cup water
1 cup kale or spinach, shredded
4 eggs
Optional: Serve with a spoonful of yogurt and sprinkle of fresh herbs (basil or cilantro)
WHAT TO DO
1. Preheat oven to 350°F (180°C)
2. Heat the oil in a medium frying pan, and cook the pepper and aubergine (eggplant) for 5-10 minutes over medium heat, tossing well, until softened.
3. Add tomatoes, tomato paste, harissa, cumin, paprika, sea salt and pepper and water and simmer for 10 to 15 minutes until sauce becomes thick. Add in your shredded kale or spinach last minute and stir through.
4. Pour sauce into a baking dish (or leave in your frypan if it is oven proof).
5. Make four hollows in the top, crack eggs into the holes, place into the oven and bake for 10-15 minutes or until your eggs are cooked to your liking.
6. Optional: Serve with a spoonful (dollop) of yogurt and sprinkle of fresh herbs (basil or cilantro)
Recipe idea from here
... of course you could always call this dish 'Baked Eggs' - but it hasn't got the exotic ring to it has it !
Hope you enjoy it.
All the best Jan
8 comments:
Hmmm, not sure about this one. I absolutely adore poached eggs but I don't think you can really beat the simplicity of having them on toast where the runny yolk is the star of the show. I'd be quite happy to be proved wrong though.
Hi Jo - Poached eggs are so quick and easy aren't they. I like poached eggs with a slice of ham or bacon ...
Sometimes it is good to try something a little different, the weekend may just give that opportunity!
Many thanks for your thoughts and comment, it's always good to receive them.
All the best Jan
I couldn't say every one but the food looks good.
Thanks for visiting.
Have a very blessed day.
oh, i do not like poached eggs, but my sis would probably like this. :)
Hello Gail - many thanks for your thoughts and comment, it's always lovely to receive them.
Enjoy the rest of your week.
All the best Jan
Hi Tex - hey, why not serve it up for your sis !
Many thanks for your comment.
All the best Jan
that looks like a great dish!
Hello 'CGP'- hope you may get to try this dish out soon.
Thank you for your comment and good wishes for the weekend.
All the best Jan
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