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!"
Set your oven to 200C. Remove your ciabatta from the freezer and allow to defrost for 10 minutes.
Finely chop your onions and add them to a large frying pan with a generous helping of olive oil and the grated garlic. Sweat on a medium heat until the onions are golden but not browning.
Add your harissa paste, cumin and smoked paprika and coat the onions and garlic in the spices.
Put your courgettes, fresh tomatoes, half the bunch of parsley, pepper, sundried tomatoes, and chilli into the pan and cook for 5 minutes before adding your tinned tomatoes.
Simmer for around half an hour to give the flavours time to get to know one another, keep tasting as you go to and add more chilli if your tastebuds need a little more spice.
Half way through your Shakshuka cooking time, put your ciabatta in the oven and allow to cook for 12-14 minutes.
Once your bread is warmed, switch the oven to grill. Turn off the heat on your sauce and crack each egg one by one into a ladle and gently press the underside of the ladle on top of the sauce. That way you can tip the egg out into its own little pocket rather than them spilling all over the shop. Repeat for each egg and place the whole dish under the grill for 3 minutes or until the eggs are cooked to your liking. It is well worth sitting with these as they under the grill are delicate beasts and no one wants an overcooked egg!
Remove from the grill and sprinkle with spring onions, salt and pepper.
For the ciabatta, I used a quick mix of olive oil and grated garlic to drizzle over the slices of bread which made it extra special for dipping!
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