Featured image: Sarah Beck
Directly translated from Maghrebi dialect to ‘all mixed up’, there’s really no wrong way to make Shakshuka. This variation is a personal bastardisation of an Austrian recipe and can be paired with honey and lemon tea to top off this comfort meal.
What you’ll need:
- Big pan
- Cutting board
- Knife
- Wooden spoon
- Blender (optional)
Ingredients:
We don’t do exact measurements in this kitchen, so go with your heart (and stomach).
- 2-4 eggs
- Broccoli, brussels sprouts, courgette
- Tin of coconut milk
- Cooking oil
- Onion
- Garlic
- Ginger
- Spinach
- Green chillies
- Cumin
- Feta cheese
- Salt and pepper
Recipe:
- Finely dice onion, garlic and ginger. Add to a pan with oil and sautée until soft but not thoroughly cooked, as you don’t want them to burn later.
- Add one tin of coconut milk, spinach and your sautéd onion, garlic and ginger to a blender. Stir and add a good shake of cumin to taste. (For a chunkier, blender-free option, you can simply add the coconut milk and spinach straight into the pan.)
- If blended, pop this contents back in the pan along with chopped green chillies, keeping the heat on low. The aim is to simmer, not boil.
- Chop and stir in your green veg. If you prefer softer veggies, partially boil these before adding to the pan.
- After 5 minutes of simmering, crack your eggs into the pan. Let these poach in your lovely green sauce until the eggs are to your liking. Less time in the pan = runnier yolks.
- To finish, sprinkle some feta cheese and cashews for optional crunch. Season with salt and pepper to taste, serve, and eat in bed with your favourite comfort show.
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