RecipeShakshuka Traditional Levant Poached Eggs
Made with Jenan
Eggs, Flour
What do i need?
- 8 Jenan Eggs
- 3 tbsp olive oil
- 2 large onions, thinly sliced
- 2 red peppers, cut into long slices
- 2 green peppers, cut into long slices
- 4 garlic cloves, finely chopped
- ½ tsp cumin seeds
- ½ tsp cayenne pepper
- 1 tbsp tomato or red pepper purée
- 2 x 400g tins tomatoes
- 1 small bunch fresh coriander, roughly chopped
- 1 small bunch fresh parsley, roughly chopped
- 85 gm feta, crumbled
- 8 tbsp thick natural yoghurt or labneh
- Salt to taste
- Freshly ground black pepper
Preparation time:
Up to 25 mins
Cooking time:
10-25 mins
Difficulty:
Moderate
Servings:
4
Taste:
Savory
How do i prepare it?
- Heat the olive oil in a large, lidded frying pan
- Add the onions and peppers and season with salt and pepper
- Cook on a medium heat until just softened
- Add the garlic and cook for a further 2 minutes
- Sprinkle in the cumin and cayenne pepper
- Stir in the tomato or red pepper purée
- Cook for a couple more minutes until the paste starts to separate
- Add the tomatoes with a splash of water
- Simmer for 10 minutes, uncovered, until reduced a little
- When the sauce is reduced, stir in the herbs
- Make 8 small wells in the sauce
- Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs
- Cook for a few more minutes until the whites are just set and the yolks are still runny
- Sprinkle over the crumbled feta
- Serve with yogurt or labneh on the side
Cooking Tips
Recipe
