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SHASHOUKA

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It’s father’s day and I am lucky enough to know 3 amazing dads…

My father Ian, who is watching over me from above. I miss him every day, but I talk to him often and I know he is close by, walking alongside me.

My father in-law Jack who always supports and guides me. I am so grateful for the amazing son he raised.

And Saul, my brilliant and down to earth husband. He is the most incredible, caring, adventurous and fun dad to our baby girl Jade. We are beyond blessed to have him steer The Mayo Family ship.

Saul is an eggs kind of guy and his best breakfast is Shashouka… a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It is believed to have a Tunisian origin and is a popular Israeli food.

In my house we have been known to eat if for breakfast, lunch or dinner. It’s the perfect anytime meal and goes great with an ice cold beer.

It’s so yummy and I know that the special men in your life will appreciate you making it.

Here is a shout out to all the amazing pops out there. Wishing you a chilled and relaxing daddy’s day filled with special family and delicious food

xxx Chef MM

SHASHOUKA

US (Imperial)

Print Ingredients

Olive oil

2 cloves garlic (chopped)

2 TBS harissa paste (****substitute with 1 TBS sambal chilli)

3 TBS tomato paste

1 onion (1/4 inch dice)

1 TBS cumin

½ to 1 tspn chilli flakes

6 vine ripe red tomatoes (1/4 inch dice)

1 yellow pepper(1/4 inch dice)

1 orange pepper(1/4 inch dice)

Coarse salt & black pepper to taste

6-8 eggs

Handful of fresh basil chopped to garnish

Greek yoghurt to garnish

Crusty bread… charred on a grill pan

InstructionsHeat olive oil in pan on medium heat. Cook the onions, garlic, tomato paste, harissa , chilli flakes and cumin till onions are golden (6-8 mins).

Add the pepper and tomatoes and simmer on medium heat till water evaporates and sauce thickens (10-15min). Season with salt and pepper to taste.

Make wells and add the eggs. Swirl the white with the back of a wooden spoon being careful not to break the yolks.

Cook until the whites set and the yolk is still runny.

Cut the bread into stick slices and spray with olive oil spray. Heat a grill pan on high heat and char the bread till grill lines appear.

Spoon the eggs and sauce onto individual plates and serve with crusty bread. Garnish with Greek yoghurt and some chopped fresh basil.

SERVES 4

EU (Metric)

Print Ingredients

Olive oil

2 cloves garlic (chopped)

2 TBS harissa paste (****substitute with 1 TBS sambal chilli)

3 TBS tomato paste

1 onion (1/4 inch dice)

1 TBS cumin

½ to 1 tspn chilli flakes

6 vine ripe red tomatoes (1/4 inch dice)

1 yellow pepper(1/4 inch dice)

1 orange pepper(1/4 inch dice)

Coarse salt & black pepper to taste

6-8 eggs

Handful of fresh basil chopped to garnish

Greek yoghurt to garnish

Crusty bread… charred on a grill pan

InstructionsHeat olive oil in pan on medium heat. Cook the onions, garlic, tomato paste, harissa , chilli flakes and cumin till onions are golden (6-8 mins).

Add the pepper and tomatoes and simmer on medium heat till water evaporates and sauce thickens (10-15min). Season with salt and pepper to taste.

Make wells and add the eggs. Swirl the white with the back of a wooden spoon being careful not to break the yolks.

Cook until the whites set and the yolk is still runny.

Cut the bread into stick slices and spray with olive oil spray. Heat a grill pan on high heat and char the bread till grill lines appear.

Spoon the eggs and sauce onto individual plates and serve with crusty bread. Garnish with Greek yoghurt and some chopped fresh basil.

SERVES 4

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