Cooked Live on Channel 4's Sunday Brunch All The Good Stuff Shakshuka Style w/ Baked Dippy Eggs & Crispy Shallot & Feta topping

Cooked Live on Channel 4's Sunday Brunch 

All The Good Stuff Shakshuka Style w/ Baked Dippy Eggs & Crispy Shallot & Feta topping

Preparation Time- 5-10 minutes

Cooking Time 20-25 minutes

Feeds 4-6

Ingredients –

Glug of olive oil

1 Red onion - Roughly chopped

2 Cloves of garlic - Crushed and roughly chopped

1 Red chilli - Finely sliced

Fresh oregano - Small handful, finely sliced

2 Teaspoons of smoked paprika

1 Teaspoon of ground cumin

Generous sprinkle of rock salt & black and white pepper

2 Tins of cherry tomatoes

1 handful of fresh cherry tomatoes – Roughly chopped

300ml of water

300g of fresh spinach – Thoroughly washed

4-6 Flour tortilla – Allow one per person

Topping

1 Banana shallot – Finely sliced into rings

Glug of olive oil

150g Feta – Crumbled

Handful of coriander – Roughly Chopped

Handful of parsley – Roughly chopped

2 large spring onions – Roughly chopped

4-6 Eggs - Allow one per serving

Instructions –

Add a glug of olive oil to a large skillet or frying pan then add the onion, garlic and chilli followed by the fresh oregano, smoked paprika, ground cumin and seasoning. Cook for a minute or two on a medium heat until the onions soften. Add in the tinned cherry tomatoes, followed by the fresh chopped cherry tomatoes and water. Increase the heat and let this cook for 5-10 minutes. Add in the spinach and allow to wilt, cooking for a further 2-3 minutes. Check the seasoning and spice and adjust if necessary. Then add the eggs allowing one per serving and cover with a lid or foil for 2-3 minutes until the white of the egg is cooked.

For the crispy shallot topping, finely slice into rings then add to a pan with a dash of oil, cook until golden and crisp. Transfer to paper towel to take off any excess oil and put to one side until you’re ready to serve.

Prepare the fresh herbs and spring onions so you’re set to garnish as soon as the eggs are cooked.

Serve by adding a large spoonful of the shakshuka including the egg on top of a flour tortilla, followed by a sprinkle of crumbled feta, coriander, parsley, spring onion and lastly add the crispy shallots.

We serve this dish daily at our Coffee & Cocktails Bar in Hackney-

Mare & Beck 

69 Mare Street