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Slow roast Shakshuka

By November 06, 2020 , ,

This dish has evolved over the centuries, it has it's origins in the middle east and it varies from country to country. It can be vegetarian or contain meat depending on where you eat it, but its now a dish that is associated mainly with Israeli or Moroccan cuisine. The modern version contains tomatoes, peppers, onions and garlic as the base with some spices and eggs are then poached in the sauce. It's a great sharing dish, just pop it in the middle of the table and people can help themselves. Just make sure you have plenty of bread to mop up the sauce. I like to slow roast the peppers, tomatoes and onion on the barbecue first, it makes for a better flavour. 

4 tomatoes
2 red peppers
1 red chilli 
1 red onion
3 cloves of garlic finely chopped
5g cumin seeds toasted and roughly ground
1g nutmeg
5g smoked paprika
5g tomato puree
Salt and pepper to taste
30ml olive oil for frying
4 eggs
15g fresh coriander roughly chopped
5g flat leaf parsley roughly chopped
50g Feta cheese

Set your bbq up for indirect cooking at 150c
Place the onion, peppers, chilli and tomatoes on the bbq and cook for 90 minutes
Once cooked remove to one side, place the peppers and chilli in a ziplock bag and allow to cool before removing the skin and seeds from the pepper and the skin from the chilli
Place the tomatoes, chilli and peppers in a food processor and pulse until it forms a loose sauce
Finely chop the onion
In a cast iron pan on the stove gently fry the garlic until soft and glossy, add the cumin and tomato puree and cook for 5 minutes
Add the onion and tomato sauce to the pan, stir in the nutmeg and paprika
Cook for a further 10 minutes
Season to taste with the salt and pepper and stir through
Break in the eggs and place a lid on the pan cook until the whites are set and the yolk is firm to the touch, this should take about 10 - 15 minutes on a medium heat
You can also cook this in the BBQ, indirect for about 15-20 minutes on 180c or the oven 180c (fan), 190c (normal)
Serve sprinkled with the feta, parsley and coriander with lots of bread

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