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Shakshuka & Toasted Turkish Bread
Makes 4, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 1 | each | QBA Turkish Bread |
| 60 | mL | Olive Oil |
| 1 | each | Onion |
| 1 | each | Red Capsicum |
| 1 | each | Chilli (Large) |
| 16 | g | Tomato Paste |
| 400 | g | Tinned Diced Tomatoes |
| 3.4 | g | Ground Coriander Seeds |
| 4 | g | Ground Cumin Seeds |
| 4.6 | g | Smoked Paprika |
| 4.2 | g | Sugar |
| 4 | g | Salt And Pepper |
| 8 | each | Free Range Eggs |
| 80 | g | Coriander Leaves |
| 50 | mL | Water or Vegetable Stock |
Method
Step 1:
Bake QBA Turkish bread in oven straight from the freezer at 220 degrees Celsius for 8-10 minutes.
Step 2:
Heat the oil in a large fry pan on medium. Add onion, capsicum, garlic, chilli and gently cook until softened and onion is translucent.
Step 3:
Season with spices, paprika, sugar, salt and pepper.
Step 4:
Add tomato paste and diced tomatoes, stir, add a little water or vegetable stock if too dry.
Step 5:
Simmer for 10-15 minutes, stirring occasionally.
Step 6:
Divide sauce into individual baking dishes, make two wells into the sauce.
Step 7:
Crack the eggs into a small bowl, check eggs for freshness, pieces of shell or impurities, then pour into the wells.
Step 8:
Cover with a lid and simmer on low to medium heat until the eggs are cooked but still soft in the centre.
Step 9:
Garnish with fresh coriander and serve with toasted Turkish bread, drizzle with olive oil.
Shakshuka sauce can be made in advance and used to order along with the QBA Turkish bread.
Message from chef Kai Ellmann
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