book.sorell - Flipbook - Page 20
20 - JUNE 2024
All the way from North Africa
REAL FOOD
with KIRSTEN BACON
Shakshuka with
sardines and bruschetta
SHAKSHUKA’S story traces back to North Africa, particularly
Tunisia, where it’s believed to have originated.
Its journey began with humble ingredients like tomatoes, red
capsicums and eggs, which were readily available.
Over time, this dish gained popularity across the Middle East
and beyond, thanks to its rich 昀avors and adaptability.
Its simplicity and ability to be enjoyed at any time of day have
made it a beloved staple in countless households worldwide.
It’s delicious red colour makes it a stand out on the table.
I serve with a tin of good quality sardines and simple sourdough bruschetta. Absolutely delicious.
Simple bruschetta
Preheat oven to 200°C. Slice bread into 1 cm slices. Brush
good olive oil lightly on both sides of bread slices sprinkle with
sea salt. Place in single layer on baking sheet.
Bake six to eight minutes or until crisp and light brown, turning once. Cool on wire rack.
If not using immediately, store cooled toast in airtight container.
Method
Shakshuka
Ingredients
Heat olive oil in a large sauté pan on medium heat. Add the
chopped capdicum and onion and cook for 5 minutes or until the
onion becomes translucent.
Add the garlic and spices and cook an additional minute.
Pour the can of tomatoes and juice into the pan and break down
the tomatoes using a large spoon. Season with salt and pepper
and bring the sauce to a simmer.
Use a large spoon to make small wells in the sauce and crack
the eggs into each well. Cook the eggs for 昀ve to eight minutes,
or until the eggs are done to your liking. You can also cover the
pan with a lid to quicken the eggs cooking.
Garnish with chopped coriander and parsley before serving.
Crumbled feta or goat cheese on top is delicious addition.
Serve with some sourdough bruschetta and a tin of good quality sardines.
2 tablespoons olive oil
1 medium onion diced
1 red capsicum seeded and diced
4 garlic cloves 昀nely chopped
2 teaspoon paprika
1 teaspoon cumin
¼ teaspoon chili powder
1 whole peeled tomatoes
6 large eggs
salt and pepper to taste
1 small bunch fresh corianderchopped
1 small bunch fresh parsley chopped
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