Shakshouka is a great Middle Eastern one-pot lunch or supper, and also makes a deliciously different brunch dish. The eggs look simply beautiful peeping through the rich and glossy tomato sauce.
Serves 4
1 tbsp olive oil
300g butternut squash, peeled and cut in to 1cm pieces
1 red onion, chopped
3 red peppers, deseeded and cut into strips
2 cloves of garlic, crushed
1 teaspoon cumin seeds
1 teaspoon smoked paprika
1 tsp rose harissa
2 x 400g cans tinned tomatoes
4 large eggs
Salt and pepper, as needed
2 tbsp fresh coriander, roughly chopped
Greek yoghurt to serve
Preparation Time: 15 minutes. Cooking Time: 35 minutes
1. Heat the olive oil in an AGA Cast Aluminium Sauté Pan or large frying pan on the boiling plate, hotplate on boiling setting or induction on high.
2. Add the butternut squash, sliced onion, peppers and fry until almost soft.
3. Add the garlic, cumin seeds, paprika and harissa and cook for a further minute, stirring constantly.
4. Pour in the chopped tomatoes and bring to the boil.
5. Transfer to the simmering plate or reduce to the simmering setting. Simmer uncovered for 15 minutes so that the sauce reduces a little.
6. Taste and season if necessary. If the sauce has thickened too much, add a splash of water.
7. Make four shallow wells in the sauce. Break an egg into a cup and add it to one of the wells in the sauce. Repeat for each egg.
8. Cover the pan and cook for a few more minutes, until the whites are set but the yolks are still runny.
9. Sprinkle with chopped coriander and serve with a dollop of creamy Greek yoghurt. Delicious with a chunk of bread or toast.
