Cherish by Anne Shooter

Author:Anne Shooter
Language: eng
Format: epub
Publisher: Headline Publishing

Shakshuka

Shakshuka is one of my favourite meals – and words – in the world. It means ‘mixed up’ or ‘shaken up’, depending on where you believe the word originated; variants are eaten all over the Middle East, though it is apparently originally Libyan. In Israel it can be eaten for breakfast, brunch, lunch or even supper and aside from the three main ingredients – eggs, tomatoes and chilli – it’s a real open book as to what you can add. I’ve had it with sausages, feta, aubergine, fennel, leeks, red peppers, spinach, kale… and that means you can make it with whatever you happen to have in your fridge. So here’s my favourite version – but feel free to mix it up!

You will need a large, deep frying pan, with a lid, ideally with a hole in it or a valve to let out the steam. Purists insist on cooking the eggs in the oven but the hob works perfectly well for me. They also like to use fresh tomatoes, but mine come out of a tin.

Serves 2

2 tbsp olive oil

1 large onion, chopped

2 garlic cloves, crushed

1 red chilli, finely chopped (deseed if you prefer less heat)

1 tsp smoked paprika

½ tsp ground cumin

1 x 400g tin of tomatoes

1 tbsp tomato purée

salt and freshly ground black pepper

2 handfuls of baby spinach leaves

4 eggs

75g feta, drained and crumbled

chopped coriander, to serve

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