Feta Shakshuka

The flyest flavour to ever hit your tongue: glorious mouthful after breathtaking bite – it makes for a ravishing  munch-crunch and it’s signed and approved for delectable devouring. In real terms though, it’s a tomato based, garlicky extravaganza that will envelop your taste buds in Middle Eastern herbal delights, optimally transported from pan to mouth aboard a wedge of parsley loaded garlic bread (I’ll tell you how to make this too!)… And for that forking action (or when all the garlic bread has run out,) I’ve got you covered with a simple veggie couscous – for equally sensual shakshuk-ing, utensil-style.  

INGREDIENTS 

1 onion  

2tsp tomato paste  

400g roasted red peppers  

800g tinned tomatoes  

Seasoning 

Salt + Pepper to taste 

3 cloves garlic (minced) 

Cumin 

Paprika 

6tsp harissa paste 

Bunch of parsley 

1tsp ground coriander 

Lemon  

Garlic sourdough 

Sourdough loaf 

Olive oil 

Feta cheese 

METHOD

Fry the diced onion and sliced red peppers in a splash of olive oil for roughly 5 minutes – or until the veg has  softened. Add the salt, pepper, cumin, paprika, harissa paste, coriander and 1 clove of the garlic and  continue frying for a further 3-4 minutes until fragrant. 

Stir in the tinned tomatoes and tomato purée and simmer on a low heat for at least 20 minutes. The longer  you simmer it for, the better it’s going to taste. About 5 minutes before you serve the shakshuka, crumble the  feta generously over the top and continue to simmer.  

In the meantime, make your garlic bread and couscous:  

Slice your sourdough in half horizontally down the middle and place inside-up on a baking tray. Fry the 2  remaining cloves of garlic in a pan with 6 tablespoons of olive oil for roughly 5 minutes. Once it’s bubbling  hot, pour over the sourdough and bake in the oven for 12 minutes. 

For the couscous, dice the courgette and fry in a drizzle of olive oil for 5 minutes. In a separate dish, cook  your couscous by adding boiling hot vegetable stock, and covering with a plate and leave to absorb for 5-10  minutes. 

[REMINDER: at this point I would add the feta to the top of my simmering shakshuka to heat through] 

Once the courgette is soft and fragrant, and the couscous is fluffy, stir the two together with a drizzle of olive  oil, a handful of chopped fresh parsley and the juice and zest of half a lemon. 

Take out your garlic sourdough bread and sprinkle with the remaining parsley and chop into long slices,  mound your couscous into a big dish and I like to serve shakshuka straight from the pan. 

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