COME AND VISIT OUR WAREHOUSE SHOP OPEN MON-FRI 9AM-5PM, SATURDAY 10AM-1PM

Shakshuka - a recipe by Rose Lucas @myfanwymakes

Shakshuka - a recipe by Rose Lucas @myfanwymakes

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!"

Ingredients

2 Red Onions
Olive Oil
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
1 Chilli
2 Tins of Polpa Tomatoes
4 Free Range Eggs
2 Spring Onions
1 Large Part Baked Ciabatta

Method

Set your oven to 200C. Remove your ciabatta from the freezer and allow to defrost for 10 minutes.

  1. 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.
  2. Add your harissa paste, cumin and smoked paprika and coat the onions and garlic in the spices.
  3. 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.
  4. 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.
  5. Half way through your Shakshuka cooking time, put your ciabatta in the oven and allow to cook for 12-14 minutes.
  6. 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!
  7. Remove from the grill and sprinkle with spring onions, salt and pepper.
  8. 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!

    You'll find heaps more recipes from Rose on Myfanwy Makes by following this link. Enjoy!


1 Response

Jane Gunning
Jane Gunning

September 23, 2020

Nice to try something new. Will definately have a go at this sometime. Sounds delicious.

Have you tried this recipe yet? Tell us about it...

Comments will be approved before showing up.


Also in Somerset Foodie recipes - let us inspire you...

Bang Bang Chicken Salad Recipe
Bang Bang Chicken Salad Recipe

Served in the street markets of the Sichuan province of China, Bang Bang Chicken is a chilled chicken dish served with a spicy dressing, perfect for warm summer evenings. Traditionally the raw chicken is tenderised by pounding it with a wooden mallet - hence it's quirky name.
Pinsa Romana with Sprouting Broccoli, Ricotta and Leccino Olives
Pinsa Romana with Sprouting Broccoli, Ricotta and Leccino Olives

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.

Italian Cannoli with Vanilla and Chocolate Ricotta Recipe
Italian Cannoli with Vanilla and Chocolate Ricotta Recipe

Speak to any Sicilian about cannoli and they'll fall into a trance-like state at the mention of crispy pastry filled with soft creamy ricotta. Cannoli are light and creamy, not too sweet, and have the perfect balance of crunch, creaminess and indulgence, so great to eat at just about any time of the day.