Created by Tony from Fitfatfunfood
Shakshuka is a North African stew, often comprising a tomato based sauce with vegetables such as tomatoes, peppers and spices, with eggs poached in the simmering sauce. There are lots of variations and this one uses Lane Farm caramelised onion pork sausages and lots of roasted seasonal local vegetables. Use whatever is seasonal and available. I used what was available from my local greengrocer and most of it was local, to compliment the local sausages.
Here is what I used in this version:
Ingredients:
- A pack of Lane Farm caramelised onion sausages (or your favourite Lane Farm sausages)
- 300g of small plum tomatoes
- Bunch of asparagus, trimmed
- A red pepper cut into eight pieces
- 4 fresh medium or large eggs
- Bunch of fresh spinach, washed, steamed and wrung dry
- A tablespoon of harissa paste (you can substitute a teaspoon of smoked paprika and a pinch of dried chillies)
- A handful of chopped herbs like chives or parsley
- A tablespoon of olive oil
- fresh coriander
Method:
- Turn on oven - 180c
- Skin the sausages into a bowl and mix in the harissa and chopped chives. Mix well and form into walnut sized balls.
- Take a large baking tray or oven proof pan or dish and place in asparagus, peppers tomatoes and sausage balls , drizzle over a little olive oil and roast for 25 minutes until the veggies are coloured. Remove from oven and place the spinach around the pan and make 4 wells in the contents and carefully break in the eggs. Sprinkle with salt and pepper and place back in oven until the whites are just set but yolks are still soft - about 10 minutes max.
Sprinkle with chopped coriander leaves
Serve with crusty bread or flatbreads
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