Sunny-side-up egg yolks are simmered in a tomato and vegetable sauce, infused with a savoury Middle Eastern spice blend of Smoked Paprika, Cumin, Pepper, Cayenne, Turmeric and Caraway. Serve on menus with fresh warm bread (to soak up all the savoury sauce) to tap into the ever-growing brunch opportunity.
For the Shakshuka Spice Blend, mix all the ingredients in a small bowl until well blended. Set aside.
For the Mediterranean Vegetable Shakshuka, heat the oil in a large cast iron frying pan on a medium heat. Add the onions and cook stirring until they become translucent, this will take about 5 minutes.
Add the garlic and continue to cook and stir for a further minute. Add the aubergine and courgette and continue to stir and cook for 10-15 minutes, or until the vegetables are tender.
Reduce the heat to medium-low. Add 1 tbsp of the Shakshuka Spice Blend, Salt, Dill and ground Fennel, stir to coat vegetables. Increase heat to medium, add the tomatoes, cook and stir constantly for 3-5 minutes, or until sauce has thickened slightly.
For service, spoon sauce mixture into individual skillets, making 2 indentations with back of a spoon into the sauce mixture. Break eggs into each indentation and cover with a lid. Cook for 10-15 minutes (10 minutes for soft yolks or 15 minutes for firm yolks). If desired finish under a hot grill then sprinkle with Parsley.
Serve with sliced crusty bread.
CHEF’s TIP
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Store the leftover Shakshuka Spice Blend in tightly covered jar in a cool, dry place.
