Tunisian shakshuka
Description
Pura Vida Pans offer big pan catering for parties, festivals, and markets. They take pride in using fabulous ingredients to produce the very best dishes – from paellas to tartiflette, from chilli to stir frys, from cassoulet to stews, and from stroganoff to tapas. they share their tasty shakshuka recipe with nourish. https://www.instagram.com/puravidapans/
Chef’s note:
This is a fabulous vegetarian dish from Tunisia that works well as a quick mid-week dinner or as a luxurious weekend breakfast treat.
Ingredients
Instructions
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Prepare the garnish first by marinating the red onion with the red wine vinegar and half a teaspoon of the sugar. Set aside.
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Heat the oil in a deep frying pan, then add the onion and garlic to sweat down slowly for 10-15 minutes until soft. Add the peppers and spices, followed by the tomatoes and the rest of the sugar. Cook for 10-15 minutes before making 4 x deep wells and cracking an egg into each.
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Cover the pan with a lid and cook until the eggs are to your liking.
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Finish by garnishing with the crumbled feta, chopped parsley, and pickled red onion, before serving with warm or toasted bread.
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hints & tips
“I like to use a heavy iron pan when I cook this dish as not only does it help to cook the eggs evenly, it also keeps the heat longer while at the table.”For a meaty fix, add chorizo or lardons – just make sure that you cook them first so that the onions then sweat down in their delicious juices.
For a hearty winter change, simply add slices of cooked potatoes – a
waxy variety works best. Or in summer, add aubergine or courgette as a lighter alternative.Of course, you can add chilli to increase the heat for those who enjoy a touch of spice.
There are many other additions to be tried, so why not have some
fun and let us know how you like your shakshuka.
