p1050447

Whether called shakshuka or Moroccan baked eggs or hailing from Palestine or north Africa, poached eggs sunk into ruby red tomatoes in a skillet makes a resplendent brunch, especially with some flat bread for dunking.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 200g 10mm diced onion
  • 50g diced red bell pepper
  • 1 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ⅛ teaspoon cayenne, or to taste
  • 250g tomatoes concasse with juices, coarsely chopped
  • 60 g SunBlush® red plum tomato
  • 60 g SunBlush® yellow plum tomato
  • ¾ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 60g diced feta cheese
  • 6 gourmet poached eggs
  • Chopped parsley, for serving
  • Siracha, for serving

Method

  1. Heat oven to 190C
  2. Heat a large frying pan and over a medium heat fry the onion. Cook gently until soft about 20 minutes and then add garlic for 2 minutes then cumin, paprika and cayenne and cook for 1 minute. Pour in the tomato concasse, 40g of SunBlush® red and yellow tomatoes, salt and pepper, simmer until thickened. Add the diced feta.
  3. Put the tomato sauce in oven proof dishes, add poached eggs and garnish with the additional SunBlush® plum tomatoes. Bake for 3 minutes. Serve with a parsley and sriracha.

LEATHAMS INGREDIENTS

EVO203  – MG CHEFS EXTRA VIRGIN OLIVE OIL 750ML
VEG225  – LL 10X10 DICED GRILLED ONION X 10KG
PUR020  – MG CHEFS GARLIC PUREE 1KG PET
TOM135  – CB TOMATO CONCASSES X 4.1KG
TOM804 – IQF SUNBLUSH RED BABY PLUM TOM HALVES X 10KG
TOM806  – IQF SB YEL BABY PLUM TOM HALVES (NO OIL) X 10KG
CHE237  – DICED GREEK FETA DOP X 400GM NDW
SCE012 – SRIRACHA SAUCE X 482G EXCL
EGG035 – LL FREE RANGE GOURMET POACHED EGG 8 X 5 (POUCH)- EXCL

Advertisements