Shakshuka Recipe

Inspired by The Courtney Room

Time25m

Serves2

Two poached local farm eggs, chickpea, tomato, avocado, fresh cheese, cumin, sesame seeds, sourdough toast

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Ingredients

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Method

Preparation

Prepare the base

In a skillet, heat a drizzle of olive oil over medium heat. Add the diced tomatoes and chickpeas. Cook for about 5-7 minutes until the tomatoes are soft.

Add spices

Stir in the cumin and cook for another minute until fragrant.

Poach the eggs

Create two small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for about 5 minutes, or until the eggs are poached to your liking.

Prepare toast

While the eggs are cooking, toast the sourdough bread slices until golden brown.

Serving

Plate the dish

Once the eggs are cooked, carefully transfer the shakshuka to plates. Top with sliced avocado, crumbled fresh cheese, and sprinkle with sesame seeds.

Serve with toast

Serve the shakshuka alongside the toasted sourdough bread for dipping.