Kitchen Craft Episode 2: How to make shakshuka
Yes, the dish known as shakshuka can basically be described as: tomatoes + eggs. However, that’s no reason to start taking shortcuts. Chef Clem shares his tips for making a delicious, flavoursome shakshuka.
Ingredients for the shakshuka:
- 5 T soffritto
- 2 T extra virgin olive oil
- 2 t smoked paprika
- 2 t ground cumin
- Salt and freshly ground black pepper to taste
- 1 can tinned tomatoes
- 6 free range eggs
- Crispy bread to serve
- Fresh parsley, basil or any soft green herb to garnish
Method:
Add 5 T soffritto to a pan along with the olive oil over a medium heat. Add the spices and stir through. Add the tinned tomatoes and season with salt and freshly ground black pepper. Gently simmer for 5 minutes before cracking in the eggs and covering with a lid, allowing the eggs to steam in the tomato sauce. (Or place the dish in the oven to cook for 5 minutes at 180°C.) Once the whites of the egg have set, the shakshuka can be served. Serve with crispy toasted bread and finish with a garnishing of leafy green herbs.
Ingredients for the soffritto:
- 4 T olive oil
- 1 large onion, finely diced
- 1 large carrot, finely diced
- 1 celery stalk, finely diced
- 3 bay leaves
- Salt and freshly ground black pepper to taste
- 4 cloves of garlic, finely chopped
- 2 T tomato paste
Method:
Heat the oil over a medium heat before adding the onion, carrot and celery. Add the bay leaves and season with salt and freshly ground black pepper until the veggies have softened and lightly caramelised. Add the garlic, cooking for about 1 minute before adding the tomato paste - stir through to combine all the ingredients. Reduce the heat to low and cook for another 5 minutes to form a chunky paste.