This Shakshuka recipe was written by a totally inspiring, dynamic young foodie blogger and rising instagram star Rose Lucas - aka Myfanwy Makes.
Rose grew up surrounded by homegrown produce on her family's biodynamic farm here in Somerset. This week Rose has taken vegetables from Moonacre Farm and added ingredients from the Somerset Foodie online store to create a mouthwatering version of Shakshuka - a North African classic.
You'll find more of Rose's amazing foodie love stories on her website myfanwymakes.co.uk and we suggest you don't waste another moment before you find and follow her on instagram @myfanwymakes to see what she gets up to next.
Shakshuka for 4 - Somerset Foodie & Moonacre Farm
Rose writes: "Shakshuka is one of those meals that is perfect for all occasions. The dish doesn’t take long at all and the only tricky bit is getting your eggs just as you like them. For this recipe I have used a combination of delicious produce from Somerset Foodie and Moonacre Farm in Kilmersdon. If you are looking for a warm, smoky, comforting breakfast/ lunch/ dinner this one is for you!"
2 Red Onions
4 Cloves of Garlic (Finely Grated)
2.5 tbsp Karimix Morrocan Harissa Paste
1 tsp Cumin
1 tsp Smoked Paprika
2 Medium Courgettes
10 Cherry Tomatoes, quartered
1 Red Pepper
1 Handful of Fresh Parsley
1 Jar of Don Antonio Semi-dry Tomatoes
2 Tins of Polpa Tomatoes
4 Free Range Eggs
2 Spring Onions
1 Large Part Baked Ciabatta
Set your oven to 200C. Remove your ciabatta from the freezer and allow to defrost for 10 minutes.
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Leafy green vegetables are fantastic on pizza. Italians love 'Friarielli' but it's hard to find in the UK so I've used purple sprouting broccoli instead. Use creamy ricotta, salty olives, a good grating of Grana Padano, liberal use of some Calabrian spicy peperoncini and a fantastic pizza awaits.
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