Their There Shakshouka Recipe
Serves: 3 – 4
¼ cup olive oil
2 cups onion – small dice
1 tablespoon garlic – minced
Pinch of Chili flakes
2 tablespoons ground cumin
1¼ cup vegetable stock
2 cans diced tomatoes (500ml can)
6 fresh roma tomatoes – blended
Dash of hot sauce
2 tablespoons Salt
Place Roma tomatoes in a blender and blend until smooth.
On medium-high heat, sauté onions in olive oil until onions are translucent.
Reduce heat to low medium and add minced garlic, chili flakes, and ground cumin and sauté until garlic and spices are fragrant, approximately 2 minutes.
Add vegetable stock and deglaze the pan (scrape the caramelized bits on the bottom of the pot).
Add canned diced tomatoes, blended fresh Roma tomatoes, hot sauce, and salt and cook on medium-high heat.
Simmer for approximately 30 minutes. Tomatoes and onions should still have a bite to them.
Season with additional salt and hot sauce to taste.
GARNISH:
1 teaspoon (per serving) Plain full-fat Greek yogurt
1 teaspoon (per serving) Crumbled feta
Herb Salad (per serving): 8 leaves of Italian Parsley
5 sprigs Baby Dill
5 sprigs Chervil
8 leaves Cilantro
POACHED EGG:
3L water
3 tablespoons white vinegar
1 tablespoon salt
Bring water, white vinegar, and salt to simmer on high heat.
Once water is at a simmer, turn the temperature down to low-medium heat.
Swirl the pot of water with a spoon and add the egg to the poaching water.
For soft poached egg, cook for 4 minutes.
For medium poached egg, cook for 5 minutes.
For hard-poached egg, cook for 7 minutes
To assemble the dish, add a dollop of yogurt on top of the shakshouka
Sprinkle with crumbled feta
Top it with herb salad