A recipe for adventure Shakshouka (v) Now I could have placed this dish in the breakfast category but as far as I’m concerned it works anytime of day. This is a dish that would wow house guests the minute you placed it in the centre of the dinner table, so imagine the reaction from your hiking or camping buddies! Serve straight from the pan for the best visual effect (saves on washing up), then it’s everyone (with a fork) for themselves for who gets the best cooked eggs. Sharing is caring after all. Equipment Stove, fuel, knife, chopping board, frying pan, spoon Ingredients 3-5 eggs, ½ white onion, 2 garlic cloves, 200g passata, 175g roasted peppers, 1 tsp smoked paprika, ½ tsp ground cumin, 20g fresh coriander, splash white wine vinegar, olive oil, salt, pepper, crusty bread* (optional) Method Finely dice your white onion and soften in good quality olive oil and a low heat. Once softened and translucent, chop your garlic as finely as you can and add to the onions along with your paprika, cumin and seasoning. Cook through until aromatic and then add your passata and roasted peppers, chopped into chunks. Stir through with a splash of white wine vinegar and bring to a simmer for 2-3 minutes. Knock your heat down to its lowest setting and create some small divots in the sauce to cradle your cracked eggs in. Dependant on the size of your pan you may get 3-5 eggs into the sauce, make sure to leave a bit of room in between. Once you’ve cracked the eggs into the sauce, place a lid on the pan and leave to simmer and cook through in the pan for at least 5 minutes. Finely chop some coriander and garnish over the top and serve in the pan with an extra drizzle of olive oil and enjoy by itself or on top of some crusty bread (optional). Allergens: contains eggs, gluten* Serves 2-3
Tip – if you and your friends don’t mind a bit of spice, stir through some harissa paste before you add the eggs.
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