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East meets West Shakshuka



You might have noticed, every breakfast place you go to, shakshuka is on the menu. This traditional Middle Eastern dish has truly become a trend worldwide and enjoyed by many. We enjoy this hearty breakfast, and love to recreate it at home. But of course, we have to put our Chefs In Shirts spin on it.


One of the great things about shakshuka is that it's a pantry meal; you don't have to follow the exact recipe, you can easily replace otherwise "traditional" ingredients with whatever you have lying in your pantry.

This version of it has a great combination of Spanish, Italian, Middle Eastern and Asian flavors.


This is what we like to call the "Eurasian Shakshuka"


INGREDIENTS:


3 whole eggs

2 tbsp of homemade green pepper pesto (recipe below)

1 tbsp of smoked paprika

250g of whole peeled tomatoes

50g of chopped brown onion

70g of smoked chorizo and pork mince

2 tbsp of tomato paste

30g of Shimeji mushrooms

1 ½ tbsp of red wine vinegar

1 cup of vegetable stock

20g of fresh wild rocket

1 cup of extra virgin olive oil

½ cup of lemon juice

20g of parsley

1 tsp of butter (unsalted)

Full Chorizo sausage (we suggest 1 per person)



STEP BY STEP:


Firstly, preheat your oven at 180°C/350°F


Let's start with the pesto.

Cut your green peppers and half and clean out the center.

Place them on a baking tray, drizzle them in olive oil, fresh lemon juice, add salt and pepper.

Roast your peppers for 20min at 180°C/350°F

While your peppers are roasting, let's start chopping.

Dice fresh tomatoes and onion.

Once your peppers are out the oven, chop them and blend them with parsley, adding in olive oil and lemon juice. Add in these wet ingredients little by little and keep blending, until you get your pesto to the consistency you like.


Now for the sauce.

In a hot pan, add olive oil and butter. Add in diced onions, smoked paprika and tomato paste. Fry well, then add in your chopped tomatoes.

Once again, fry all the ingredients well. Then add your sausage mince and your delicious homemade pesto.

Once all are cooked, add your vegetable stock and reduce heat.


In another pan, fry your mushrooms and your full sausage.


Once your sauce is ready, pour it into an oven proof dish.

Crack in eggs, careful not to break the yolk. Your eggs should remain at the surface and not sink into the sauce.


Place your dish in the oven and cook until the eggs are suitably cooked for you. We recommend 3mins on 180°C/350°F.


When it's ready, add in the sausage and fresh wild rocket.

We also like to slightly fry the toasted bread in a tiny amount of oil and butter, perfect for dipping into the sauce.


Et voila!



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