Baked Eggs in Tomato Sauce (Shakshuka)

baked eggs
I TOOK A NICE PHOTO OF NICE FOOD LOOK!

Skoooooooooop.

My exams are almost over (jer har dansk i morgen men det er ok) so I’m writing up a recipe I made YONKS (yolks) ago which is very delicious. I thought I was a genius for coming up with this but it turns out the is a pretty ubiquitous thing called Shakshuka and I’m not as clever as I thought I was.

Am no gonnae feck about toooo much with recipe formatting this time (most recipes are written in a standard way for a reason, it turns out) so here ya go: a way of turning eggs, a tin or two of tomatoes and some old veg/meat into something truly yummy and wholesome.

For 3-4 people, you is gon need:

  • 2 tins of chopped tomatoes
  • some tomato paste or ketchup or brown sauce or something rich. Marmite at a push.
  • A smol red onion
  • some cloves of gurlicc
  • 4-5 eggies
  • olive oil
  • salt, pepper, paprika
  • fresh parsley (optional)
  • can of chickpeas – optional (if you’re leaving this out, it’ll be a can’t of chickpeas)
  • Any veg such as courgettes, peppers, aubergines etc – optional
  • diced chorizo – optional but delicious.
  • I think I tore up half a ball of mozzarella for this too. In fact, I’m pretty sure I use half a ball of mozzarella in everything I do. Bottom line: cheese.

 

Put your oven to 180ish. I use an iron skillet for the whole thing, as it can go directly in the oven.

Start by frying your onion and chorizo (if you’re using it) in a glug of oil, and then crush and add the garlic when the onion is translucent. Chuck in any veg at this point you’ve got lying about and make sure it’s nice and browned – you can add the chickpeas here so they soak up some of those lovely oils.  Pepper the thing liberally. If you’re not a real student (helo) and use harissa, you can lob this in too.

Once everything has a nice brown tinge to it, pour in your tomatoes and about a tablespoon of paste/ketchup and let everything come to a simmer. Taste it  – it’ll most likely need a few good pinches of salt, but this depends on your preference AND the initial saltiness of the other ingredients. Add any other seasoning you like at this point (I stir in choppedly freshed parsley because I just LOVE cleaning up little flecks of green from every conceivable nook and cranny).

Using the back of a big spoon, make little pockets in the sauce for the eggs to sit in and crack them in carefully. Season the eggs too, or they’ll be boring.  Now, you can either wait 200 years for the eggs to cook though by leaving it covered on the heat, or you can get impatient and whack the whole thing in the oven for 10 minutes, which gives you the added benefit of adding cheese to melt on the top. Yah. That option. Make sure your yolks don’t cook through too much though; no one likes a hard yolk.

When you’ve got bored, or it’s done, plonk it in the middle of the table as a sharing dish with a load of bakely freshed bread and butter.

Lush.

 

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