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My Shakshuka Recipe – Turkish Eggs

Shakshuka Ingredients

  • Tin of good quality plum tomatoes. Go for whole not chopped
  • 1 pepper chopped into chunks
  • 1/4 of a pack of feta
  • Bunch of parsley chopped
  • 2 cloves of garlic grated
  • 1 red onion diced
  • 1 teaspoon cummin seeds
  • 1 teaspoon Paprika
  • 2 teaspoons tomato puree
  • 1 teaspoon mixed middle eastern spice (I got a meatball spice mix from my local world food market that I used or you can just stick with the cumin and paprika)
  • Sea salt
  • Black pepper
  • Dukka
  • 4 eggs
  • Sourdough bread
  • Real butter

Shakshuka recipe ingredients

Instructions

  1. Fry the onions in a bit of oil to brown for a few minutes.
  2. Add the peppers after a couple of minutes to the onions to give them a chance to brown as they don’t always brown with peppers due to the moisture they give off.
  3. When the onions are brown, add the garlic to the pan for a minute along with the tomato puree, cumin seeds, paprika and spice mix to cook out a little.
  4. Add the plum tomatoes to the pan and squash them in the pan. Mix everything to combine and cook on a lower heat for 5-10 minutes.
  5. Add half the fresh parsley and stir and then c.
  6. Make 4 wells in the mixture and crack an egg into each.
  7. rumble the feta evenly over the mixture
  8. Cover the pan with a lid so that the eggs cook on top or if you haven’t got a cover, cook for a few minutes then finish under the grill. Just make sure you leave the eggs a bit runny for dunking.
  9. Just before the eggs are done, whack 4 pieces of sourdough in the toaster.
  10. Take the eggs off the heat as they will still continue to cook in the mixture.
  11. Scatter remaining parsley over the mixture and a good measure of Dukka for extra crunch.
  12. Place the pan on a heat resistant matt on the table and either eat from the pan or divide between two bowls.

** Make sure you dunk that thick, toasted, butter drenched sourdough in the gooey eggs. **

Pan fried scotch egg recipe

Always fancied making a homemade scotch egg but not got a deep fat fryer? Fear not we’ve got it covered with a recipe needing only a standard frying pan below.

Ingredients

  • 1 packet sausage meat
  • 50g breadcrumbs
  • 50g plain flour
  • 1 egg beaten
  • 2 eggs whole
  • salt and pepper

Optional

Chopped herbs of your choice such as thyme, rosemary or a whole sage leaf cooked in with the butter and disgarded to flavour the pan.
Cayenne pepper or chopped fresh chilli.

homemade pan fried scotch egg being made

Instructions

Divide the sausage meat into two. Season the sausage meat with Salt and pepper and add any of the optional ingredients. Mix with your hands to combine then divide into two.

Make two doughnut shapes out of the sausage mix leaving a hole in the middle big enough to hold one cracked egg but remembering that the whole will close up slightly when cooking.

I found the donugt too flimsy to handle to dunk into the breadcrumb ingredients so i dabbed the plain flour around the edges of the sausage then brushed the beaten egg mixture around the edges too. Once the egg has coated the edges, dab it with the breadcrumbs to stick to the outside of the sausage doughnut.

Melt some butter in a pan then place the sausage donugts into the pan to brown the one side. After a few minutes turn the sausage over and continue to cook the other side for a couple of minutes. Crack an egg into the whole in the middle and cook for a couple more minutes for the bottom to set and sausage to firm up on the bottom.

Transfer to a baking sheet and cook for around 8 minutes making sure the sausage is cooked but you don’t want to overdue the eggs as they are 10 times better runny.

Enjoy on it’s own with a helping of a good tomato sauce or as part of a mammoth fry up breakfast.

homemade pan fried scotch egg  with breakfast