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Shakshouka with Preserved Lemon Yoghurt
Preserved Lemon Yoghurt Ingredients:
1 preserved lemon diced finely - find our recipe for Preserved Citrus Fruits here
30ml of extra virgin olive oil
2 red peppers
1 jar of passata
2 cloves of garlic
2 red onions
1 teaspoon cumin seeds
1 teaspoon of coriander powder
1 teaspoon fennel powder
1 good pinch of chilli flakes
2 dessert spoons of smoked paprika
1 bunch of scallions
1 bunch flat leaf parsley
1 bunch coriander
100 g Dukkah (Dry mix of nuts and spices- smoked cashew, cumin, coriander, fennel, sesame, smoked paprika)
Method for Preserved Lemon Yoghurt:
In a sieve or colander place 2 sheets of kitchen paper or a clean kitchen towel. Add the yoghurt and allow strain for 2 hours in the fridge. Take out, it should have lost about half of its liquid, discard this, add the preserved lemon and the juice of ¼ lemon, extra virgin olive oil and seasoning and set aside.
Method for Shakshouka:
Dice red onion and sauté with cruched garlic and a decent drop of olive oil or rapeseed oil. Add in 2 red peppers sliced (you can also use green peppers).
Cook for 4-5 minutes or until the peppers begin to soften a little. Add cumin seeds, ground coriander and fennel powder and cook for a minute, then add smoked paprika, passata, chilli flakes and continue to cook.
Add half of the chopped parsley and coriander and put on the lid. Cook for 1 min, then remove lid and make a well for each of the five eggs. Crack the eggs and drop into the wells you’ve made. Put the lid back on and cook for approx. 4-5 minutes or until the eggs are just done.
Take off the heat and garnish with thinly sliced scallions, finely diced preserved lemon, chopped parsley, chilli flakes, chopped coriander and a good sprinkling of Dukkah.
Lastly add a few dollops of the preserved lemon yoghurt and serve family style with some grilled sourdough.We accept:Secured By: Secure Payments handled by Realex© Avoca 2020
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