One of my loveliest friends recently gave me a wonderful cook book by Madeleine Shaw. I sat down one rainy day this week with a mug of tea to devour the pages.
You won’t be surprised that a Shakshuka recipe caught my eye. Ms Shaw’s is a green version, packed with nourishing veggies. As is often the case with me I set out to rustle this up for lunch only to discover I didn’t have half of the ingredients I needed. Fail to prepare and prepare to fail blah blah blah.
Gladly, I’m not so weak as to be grasped by failure’s clutches at the first hurdle. Or rather I was really hungry and had already gathered the eggs and feta in anticipation.
So this delicious lunch is a hybrid Shakshuka. The eggs are cooked in a deeply delicious tomato sauce but there is a lovely bit of spinach tipping it’s hat to the glorious green Shakshuka that never was.
Serve this with toast, my top choice bring sourdough, but any kind of bread will add the requisite crunch and of course, the means to scrape up every last bit of this saucy delight.
Final note: when I was finishing this off I scattered over a bit of fresh thyme, simply because I have some growing rampant on the window sill. I also sprinkled a pinch of sumac and chilli flakes over the eggs just before serving. All 3 of these are completely optional. If you don’t have them hanging around your kitchen this will still be glorious. And if you decide to play around with the flavours let me know how it turns out.
Shakshuka (eggs in spiced tomato sauce with feta)
- About a tablespoon of olive oil
- 1 onion, chopped
- 1 clove of garlic, finely chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of smoked paprika
- 1/4 teaspoon of chilli powder (optional)
- 1 can of chopped tomatoes
- A couple of handfuls of spinach, chopped (or use a couple of frozen spinach blocks)
- Salt and pepper
- 2 large eggs
- 1/2 pack of feta, roughly chopped or crumbled up
- A few sprigs of fresh thyme
- A couple of pinches of chilli flakes
- A couple of pinches of sumac
- In a frying pan that has a lid, heat your olive oil over a medium heat and fry your onions until they are nice and soft. Stir in the garlic and cook for 1 minute more.
- Stir in your spices then pour over the tomatoes.
- If you’re using frozen spinach you can chuck that in too.
- Let your sauce simmer away gently for about 10 – 15 minutes to let all the flavours come together and the sauce thicken. Give it a stir every now and then.
- Add a little salt and pepper (and the spinach if you’re opting for fresh rather than frozen) to the sauce then make 2 little wells in your sauce and crack the eggs in.
- Pop a lid on the pan and simmer gently for about 7 minutes or until the eggs are cooked to perfection. I like mine with a runny yolk.
- Now just scatter over the feta and thyme. If you like you can pop the lid back on for a minute so that the feta warms slightly.
- Serve with a little pinch of sumac and chilli flakes if you fancy and, of course, a pile of hot buttered toast.