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

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.

Prepare the base

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

Add spices

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.

Poach the eggs

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

Prepare toast

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

Plate the dish

Serve the shakshuka alongside the toasted sourdough bread for dipping.

shakshuka

Recipe information

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