Ian’s Simple Shakshuka Recipe

Serves:

Ingredients

1 red pepper
2 tbsp olive oil
1 large white onion
1 fresh red chilli
3 garlic cloves
Handful fresh coriander
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked sweet paprika
½ tsp ras el hanout
1½ tbsp tomato purée
1 tsp caster sugar
1 tbsp red wine vinegar
1 x 400g tin chopped tomatoes
2 bay leaves
1 cinnamon stick
Salt

For the ‘egg yolks’

½ yellow pepper
½ tbsp plant-based mayo
1 heaped tsp tahini
½ lemon
Salt

For the ‘egg whites’

4 tbsp dairy-free yogurt
½ lemon
Salt

To serve

1 spring onion
4 pitta breads

Method

1. Light your largest gas ring or preheat your grill to high. Put the red and yellow peppers directly on the flame or under the grill for 10-15 minutes, turning them every 5 minutes, until blackened on all sides. Set aside in a bowl to cool and steam with a plate over the top.

2. Place the frying pan over a medium heat and pour in the olive oil. Peel and finely chop the onion and add it to the pan. Halve the chilli, dice one half and finely slice the other. Peel and grate the garlic cloves. Add the diced chilli and garlic to the pan and stir, cooking for 5 minutes.

3. Finely chop the coriander stems and add them to the pan, reserving the leaves. Add the oregano and the spices. Stir and cook for another 5 minutes. Add the tomato purée and sugar and stir for 5-10 minutes, until the mixture is getting darker and sticky.

4. Add the vinegar to the pan and let it bubble away and evaporate. Add the tinned tomatoes, bay leaves and cinnamon and a good splash of water and leave to simmer for 8-10 minutes, until thickened and combined. Lower the heat and keep warm until needed.

5. Rub the burned skin from the cooled peppers with your fingers. Seed and roughly chop the peppers. Add the red pepper to the shakshuka. Put the yellow pepper in the blender.

6. Make the ‘egg yolk’. Add the plant-based mayo and tahini to the blender with the yellow pepper. Squeeze in the juice of the lemon and season with salt. Blend to a paste.

7. Make the ‘egg white’. Put the yogurt in a bowl. Squeeze in the juice of the lemon and season with salt. Mix to combine.

8. Remove the bay and cinnamon sticks from the pan. Taste the shakshuka and adjust the seasoning if necessary. If it looks dry, add a splash of water and stir it in. Make sure it’s nice and warm. Press the back of a spoon into the mixture to make 4 wells. Spoon a tablespoon of the ‘egg white’ into each well. Use a teaspoon to add a spoonful of the ‘egg yolk’ into the centre of each white.

9. Grill or toast the pittas. Scatter the reserved coriander leaves over the shakshuka. Finely slice the spring onion and scatter it over along with the sliced red chilli. Serve the pittas alongside for dipping.

BOSH! On A Budget by Henry Firth and Ian Theasby is out now, £16.99, HQ

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