Tomato and Egg "Shakshuka"

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Tomato and Egg "Shakshuka"

Tomato and Egg "Shakshuka"

Cook time: 30 mins
Servings: Serves 4

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Ingredients

Tomato and Egg "Shakshuka"

  • ice cubes
  • 4 beefsteak tomatoes
  • extra virgin olive oil
  • 1-inch piece of ginger, peeled and finely chopped
  • 1 onion, sliced into thing wedges
  • 1/4 cup brown sugar
  • 4 large eggs
  • handful of cilantro leaves, roughly chopped
  • 2 scallions, finely sliced
  • sea salt & white pepper
  • chili oil to serve
  • bread to serve (optional)

Instructions

  • Set up a large bowl with ice and cold water - this is your ice bath for peeling tomatoes. Bring a saucepan of water to the boil. Score a small x at the bottom of each tomato and add them to the boiling water until the skiins wrinkle and split - this should take 1 to 1 1/2 mins. Remove from the water and drop them straight into your ice bath. Once the tomatoes are cool, lift them out of the water and peel away their skin. Chop the tomato flesh.

  • In a frying pan over medium-high heat, add a drizzle of olive oil, along iwth the ginger and onion; stir well and cook for 2 mins. Add the tomato, then reduce the heat to medium-low and cook, covered, for 5 minutes. Add the brown sugar and a splash of water and squash the tomato a little to break it up. cover and cook for another 2 minutes.

  • Make 4 little indents in the tomato mixture and gently crack 1 egg into each hole. Season with sea salt and white pepper. Replace the lid and cook over low heat for 5 - 6 minutes, until the whites are just set. Scatter with the cilantro and scallions and serve with oil and bread, if using.

    • Posted by Lakehouse Home Store from To Asia With Love by Hetty McKinnon on 23rd Apr 2024
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