Recipe: 'All the Tomatoes' Shakshuka
Serves 4/6
Ingredients:
6 vine tomatoes chopped into small chunks
tin chopped tomatoes
2 large sweet red peppers chopped into small chunks
1/2 large onion
1/2 tin sweetcorn
2 tbsp tomato puree
2 x lime leaves
1 tbsp Harissa (optional)
dash white wine vinegar
nigella seeds
salt + pepper
2 garlic bulbs (finely chopped)
green herbs
coconut oil
Chop the onion and fry lightly in coconut oil until translucent, just before it starts to turn a light gold add the garlic and mix quickly for a minute or so (enough to release the flavour), careful not to let it brown.
Add the vine tomatoes, peppers and nigella seeds mixing well so the flavour of the seeds starts to come off in the steam. After 2/3 minutes add the chopped tomatoes, tomato puree and harissa (I have harissa paste in a tube so I use about 1tbsp) or any other spices that you may like… smoked paprika or chipotle are both a good addition to this recipe.
Keep stirring it all in, add the lime leaves, sweetcorn and a good handful of green herbs (save some until the end!). Every time I make this it’s slightly different, usually it’s what herbs I have in the kitchen… But I recommend parsley, thyme or coriander… or perhaps chive and spring onion.. :)
Now add half a tin of water, then let simmer with a lid on a lower heat, stirring occasionally until the water reduces and the veggies become soft and flavours incorporate. This can take a good 20mins… and if the waters gone but the veggies aren’t soft, add a little more water to keep reducing.
To finish, taste and add a tiny dash of white wine vinegar ( I use this as opposed to lemon, as I don’t want lemon to take away from the lime leaves) and season with salt and pepper.
Boom! So traditional shakshuka you then crack the eggs over the top, add a lid, and keep cooking until they’re done, but I like to serve a good spoonful on a slice of wholemeal sourdough and put a couple of poached eggs to top. #optionaleggs :D
Additional toppings… coriander + fresh pomegranate <3