Moroccan Shakshuka with Rose Harissa

According to some food historians, Shakshuka originated in Yemen, while others insist it came from the Ottoman Empire, for others it came from northeast African cultures.All we know it's loved by everyone!  Shakshuka is a very personal dish. Varies from region to region and every household has its own family recipe. It's easy to make, it's affordable & filling. The base can be prepared in advance. This is a perfect dish for weekend breakfast/ brunch, but for us, this is an ideal dish for any time of a day! 

 Ingredients: 

•  1 red onion 

• 1 red pepper sliced into sticks, 0.5 cm thick 

• 3 chopped clove of garlic

• 6 sprig of thyme 

• 2 tsp of coriander seeds 

• 900 gr tin chopped tomatoes

• 1/2 tsp of Rose Harissa Rub 

• 30ml of olive oil 

• 1 tsp of sugar 

• 3 tsp of apple cider vinegar

• Salt & black peppercorn to taste 

• fresh chopped coriander

• 5 free-range egg

 Labney:

• 150 gr Greek yoghurt

• 20 ml extra virgin olive oil

• 1/2 lemon zest and juice

• salt & black peppercorn

Methode:

For the labney, this requires to be done the day before. Mix all ingredient and hang them in a cloth overnight in the fridge.

Before starting, preheat the oven at 180C*

In the large pan on medium heat, toast the coriander seed for a minute or so, keep rolling the seeds, so they don't burn. The best way to know when they are ready is to check with your sense of smell when they become fragrant then its time to remove them from the pan and set aside. Using the same pan on a medium heat, sautee the red onions with the olive oil. Cook for 4-6 min, then add red pepper, thyme, garlic and half of a teaspoon of rose harissa rub. Turn down the heat a notch and cook for 2-3 min, make sure to not burn the garlic. Add chopped tomatoes and Simmer for 10 min. Add the sugar and vinegar, this is called a gastric, it will balance the natural acidity of the tomatoes. Once the gastric has done it magic we can season the shakshuka to our liking, add more spice if you wish. 

If this is done in advance, you should heat up the shakshuka before this next step. 

Using a spoon make a little dip in shakshuka, break the egg and gently place it in the dip, the trick is once the egg is in the dip place the spoon on the side of the egg white like you want to scoop it and swirl around the egg to keep it together.  Put a lid on and bake for 7/9 minutes depending on how big is your pan, nothing wrong with having a wee pick to check if the eggs are done.

Take into consideration that the egg will still carry on cooking in the pan once out of the oven.

Drizzle with a little extra virgin olive oil, a spoon of labney and chopped fresh coriander! Tada! 

Best served with toasted bread.

Enjoy!