Have you ever heard of Shakshouka? It's North-African in origin but also served a lot in the Mediterranean kitchen lately. It consists basically out of poached eggs in a sauce of tomatoes, chili peppers, and onions spiced with cumin, paprika, cayenne pepper as well as nutmeg. If you like it really spicy you can add some Tabasco to it. In combination with warm pita bread and extra virgin olive oil it is absolutely amazing! We made it with a little twist and put some feta inside, chickpeas and lots of olive oil.
- 1 onion
1 clove of garlic
1 red pepper
2 cans of cherry tomatoes (each 250g)
Half a can of chickpeas
1 tsp smoked paprika
- 4 eggs
- Salt, pepper
- Feta cheese
Neolea Olive Oil
1. Cut the onion and garlic in small cubes and slice the pepper. Briefly sweat the onion and garlic in some olive oil and after 3 minutes add the pepper. It now has to rest about 2 minutes before you add the chickpeas without the liquid of the can. Now you can also add the tomatoes and season it with salt, pepper, smoked paprika and herbs of your choice.
2. Let it reduce for about 10 minutes but keep stirring once in a while. Take a big spoon and try to create 4 tiny holes inside the Shakshouka. Put the eggs inside and cover the pan with its lid, to make sure the eggs to harden. If you don't have one, cover it with a large plate instead. Just make sure the eggs are covered. All in all it should take 8-10 minutes, depending on the oven and heat.
3. When the egg white is hard but the egg yolk is still liquid, take the pan off the oven and add feta, herbs and a nice shot of olive oil. Serve some bread with it and enjoy.
Extra Virgin Olive Oil 16.9 fl.oz
I’ve been roasting sweet potatoes, yellow potatoes, butternut squash, etc. With this lovely olive oil and some spices. Delicious!
Love the flavor! Notes are the best!
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Great for all uses, especially tasty in salad dressings and as a bread dipper. Love it!