Wednesday, 11 July 2018

Rach Eats Lunch: Spicy Shakshuka

Spicy shakshuka recipe

What the what is going on with the weather this morning? It absolutely tipped it down - no, really. Grey skies all around, even at 5am, when I had my morning toilet break (and a chat about Corrie with my Mum... you know, casual 5am stuff.) Anyways, I even considered doing a quick run into the garden for a wash instead of showering as it was that terrible out there... except now it's half ten and it's changed dramatically - blue skies and white fluffy clouds to boot and all. I mean - what is that all about? I was not expecting such a turnaround! If you're new to this blog, I'm a Brit and we do a LOT of talking about the weather. I also do a lot of talking about myself and my life, obviously, which I hope brings another dimension to recipe blogging. And plus, I'm delightfully mouthy and hilarious. So don't mind me.

Today's recipe is a rematch. Yes, a rematch. Last year I made, or tried to make, shakshuka - it's a Middle Eastern dish - all spicy eggs and tomatoes - with the eggs baked into the pan. Obviously I made my own version last year which went stupidly wrong - the egg just wouldn't set! It was so weird. But the sauce was bloody lovely and I've memorised it and use it for pretty much anything tomato based. I swear to god, you need to make this stuff just for the sauce. To make it super duper proteiny and filling, I've added a can of mixed taco beans, which were 60p in Lidl and well worth a go in my opinion. And oh, god, wish me luck on making this work this time. Things are a teeny bit different this time around, so I'll let you know...


(Super spicy, super yummy...)

Makes 1

You'll need:
250g mixed taco beans, drained
200g chopped tinned tomatoes plus juice
1 large handful sliced mixed peppers
1 tablespoon each garlic, paprika, brown sugar, brown vinegar, lemon juice
1 teaspoon each salt and pepper and chilli flakes
1 egg

1. Start off by preheating that oven up to... magic number please... 180℃! Grab your old buddy, an ovenproof glass dish, and measure out the mixed taco beans into it. Don't forget to wash them through first!

2. In a separate bowl, mix the tinned tomatoes with the spices and pour it over the taco beans. Give it a quick stir up and pop the whole thing in the oven for 40-50 minutes until piping hot. If it's too liquidy, I fully recommend going for the full hour first, stirring frequently. Give it further ten minute bursts until it's fully reduced.

3. When the beans are out of the oven, make a well for the egg (making sure you can see the bottom of the ovenproof dish - if you're a make up lover/vlogger, we're essentially "hitting pan" here) and pop the dish back in the oven for five minutes to warm the dish.

4. Crack an egg into a mug, making sure the yolk is unbroken. Take the dish out of the oven and add the egg to the well. Return the egg to the oven for 5-10 minutes until the yolk and white is set.

5. Finally, remove the whole dish out of the oven and gently spoon the shakshuka onto a plate. Eat immediately! Maybe serve with some flatbread and definitely a teaspoon of sour cream to temper the heat...

Homemade shakshuka recipe

Well, it went way better than I realised - the trick is to wait for the egg to fully set, no matter how long it takes (or how long the rest of the internet suggests...) It's a brilliant brunch dish and fantastically spicy - well worth it in my opinion!

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