And as if by the work of some crazy time machine, it’s Easter! I mean, where did the start of the year go? As you head into the weekend, I’m sure many of your thoughts are turning to chocolate eggs, I mean because why wouldn’t they be? But in case you’ve got a hankering for something savoury of the egg variety, I got together with lovely Georgia of George Eats to share one of my favourite breakfast foods in the world – the humble shakshuka. If you’ve not heard of it before you’re in for a treat – eggs are slowly cooked in a tomato and cumin sauce to which we’ve added delicious persian fetta. Ummmm yes ploise!
How To: Harissa, Persian Fetta & Mint Shakshuka
- 1 spanish onion, chopped
- 2 large cloves of garlic, crushed
- 500g fresh tomatoes (I used heirloom but cherry would also work) chopped
- 2 teaspoons harissa
- 1 teaspoon ground cumin
- 60g Persian fetta, plus extra to garnish (normal fetta will suffice if you can’t find Persian)
- 5g (or a small handful) mint, plus extra to garnish
- 2 eggs
- salt and pepper
- 2 tablespoons tomato paste
- Pop a medium sized pot on a medium heat, and add a generous glug of olive oil. Once the oil is heated up, add the chopped and onion and cook until it is translucent and starting to brown. Make sure to stir it to prevent it from burning or sticking to the pot.
- Add the crushed garlic and continue to cook until it becomes aromatic. Add the harissa and cumin, and cook them for a minute or so. Add more olive oil if the mixture is looking a bit dry.
- Add the chopped cherry tomatoes and turn down to a low heat. Cover with a lid and cook for around 15 minutes, stirring at regular intervals.
- When the tomatoes are beginning to lose their form, add the tomato paste, salt and pepper, and give it a good stir. Leave to cook for another 5 or so minutes.
- Take the tomatoes off the heat, and add the chopped mint. Very gently fold in the Persian fetta, as it will melt into the mixture very quickly.
- Transfer the tomato mixture into a large pan (or two) and spread it evenly. Create generous sized dints in the mixture where you would like to put your eggs. You can always add more than two eggs if the size of your pan allows it.
- Turn the heat underneath the pan onto a low heat, and crack the eggs into their little holes in the tomato sauce. Lightly sprinkle the eggs with some table salt, and then cover the entire pan with a lid. Set a timer for 10 minutes.
- After the ten minutes is up, check on your eggs. They should be firm but still visibly pliable. Give them a few more minutes if the whites are still translucent.
- When they are ready, take the pan off the heat and sprinkle with remaining fetta, mint, and some seasoning.
Thanks for the relish recipe Georgia! Make sure to check out her blog for lots and lots of yum.