A Sort of Shakshuka
- Guest Writer
- Oct 23, 2024
- 2 min read
Updated: Jan 8
Words by Jade aka Naughty Nonna
St. Ewe, the multi-award winning, free-range egg producer has joined forces with Cornish supper club sensation Jade, aka Naughty Nonna, to create three delicious recipes perfect for family feasting.
Inspired by her travels, across Italy, Barbados and the Middle East, Jade’s delicious kitchen table menus have become synonymous for using what’s in season as a starting reference as well as including local produce where available – hence the perfect partnership for eggs lovingly packed by the same family in Cornwall for over 40 years.
‘This dish is somewhat of a cheat on the traditional shakshuka... Instead of baking the eggs in the rich tomato sauce, you fry them separately in crispy herbs and serve up with a delicious garlic yoghurt, bread for dunking and some cheeky fridge raid pickles!’– Jade
Serves: 4-6
Ingredients:
Glug of extra virgin olive oil
2 red onions
2 green peppers
3 cloves garlic
Generous pinch Cornish sea salt
1 jar/tin of butterbeans
1 tsp smoked paprika
1 tsp cumin seeds
½ tsp coriander seeds
1 can of chopped tomatoes
2 tbsp harissa paste
6 St. Ewe Rich Yolk eggs
Fresh herbs: coriander, dill, mint & parsley
Pickles: any type of jarred pickles!
Method
Heat the oil over medium heat in a stainless steel pan. Add the onion, peppers, salt, cook until the onions are beautifully soft for around 8-10 minutes.
Reduce the heat and add the garlic, paprika, cumin and coriander seeds. Stir and let cook for about 30 seconds, you can smell the magic spices working! Then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened. Then add the butterbeans.
Whilst that’s bubbling away, in a frying pan, heat a large glug of oil, and when hot, add in a mix of fresh herbs; they should pop a little and start to crisp. Then crack and fry the eggs, and scatter with more herbs. Cook the eggs to your desire!
On a large platter, spoon on the hot sauce and top with fried eggs. Season with salt and pepper to taste, and sprinkle with more herbs and lots of pickles. Serve with toasted bread for scooping up that delicious sauce!
