Recipe Vault

Shakshuka!

Shakshuka!

One taste for shakshuka and you'll be coming back for more!  This is our go-to fridge breakfast, lunch or dinner, our hangover cure, our meal on a dime!   For us the perfect ratio is 3 eggs.   We've garnished with cilantro too, or nothing at all.  MAKE AHEAD: Sauce can be made in full. Re-warm in frying pan and continue by adding in eggs, making it a fantastic brunch option.   

4 tbsp. (or as needed) olive oil
1 onion, thinly sliced
1 red pepper, thinly sliced
1 large clove garlic, finely chopped
1 tsp. Paprika
1 tsp. Cumin
1⁄4 tsp. crushed red chilli flakes
1 cup canned tomatoes and their juices
4-6 large eggs
5-6 sprigs flat-leaf parsley
5-6 sprigs fresh dill
Diamond Crystal Kosher Salt, as needed
Bread, for serving

  1. Thinly slice onion
  2. Heat a large frying pan over medium heat.
  3. Add olive oil, followed by onions. Season with salt, stir and allow to caramelise over medium-low heat, about 10 minutes or longer.
  4. Slice peppers, garlic & herbs.
  5. Add in peppers once onions have gained some colour and continue to cook a further 5 minutes, until softened.
  6. Add in garlic and spices and cook for 1-2 minutes.
  7. Add in canned tomatoes and simmer until concentrated, 1-2 minutes.  
  8. Reduce heat to medium low, and, using a spatula, create some space in the pan for the eggs, 4-6 wells.
  9. Add a little olive oil in each well, crack in your eggs and allow to cook until whites are opaque, about 5-6 minutes.  You may want to pop a lid on to get the whites cooked though, or use a spatula to 'scrape' any raw white into the sauce.  
  10. Using a spatula, serve up shakshuka on warm plates, garnished with chopped herb and served with warm bread.

If warm spices and one-pot meals are right up your alley, check out our full African Influence cooking class here!  One of the best bean dishes we've ever had, plus a unique take on beef stew.  Perfect for a chilly weeknight!  

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brunch eggs shakshouka shakshuka spices tomato
Eggplant & Tomato Braise with Feta Cheese

Eggplant & Tomato Braise with Feta Cheese

This was it, this was the dish that made me change my mind about eggplant!  Just a small amount of spice made a big impact!  For a complete meal serve it with some garlic bread.   We've made this recipe with both Mutti brand whole canned tomatoes and their fantastic canned cherry tomatoes.   

1 large eggplant
¼ cup sunflower oil
¼ tsp turmeric
¼ tsp ground cumin
2 cups water, divided
1 cup good quality canned tomatoes
Diamond Crystal Kosher Salt, to taste
freshly chopped greens such as parsley and/or watercress and/or arugula, to garnish
feta cheese, to garnish

  • Trim and peel the eggplants, but leave some of the skin on.  Cut into spears by first slicing thick circles and then cutting into strips the size of your finger
  • Heat a wide heavy pot over medium heat.  When the pot is hot, add the oil and the spices and fry for just a few seconds before adding the eggplant.  Stir and toss for a couple of minutes, season with salt, and then add the first cup of water and the tomatoes. 
  • Bring to a full boil, and then add the second cup of water.  Maintain a boil over medium to medium-high heat for about 15 minutes, until sauce has reduced. 
  • Cover and cook over low heat for a further 20 minutes
  • Serve hot or room temperature, topped with feta cheese and fresh greens

 

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eggplant feta cheese stew tomato
Roasted Tomato Bisque

Roasted Tomato Bisque

Roasted Tomato Bisque

1 large can whole tomatoes or about 2 lbs plum tomatoes

2 tbsp. butter

3 strips of bacon, diced

1/2 cooking onion, finely diced

½ carrot, finely diced

1 rib celery rib, finely  diced

1 clove garlic, minced

3 sprigs fresh flat-leaf parsley

3 sprigs fresh thyme

1/4 tsp. cayenne pepper

splash of brandy (or white wine)

 

Kosher salt and freshly ground black pepper

2 ½  cups Stock, or Water, as needed

1/2 cup 35% cream

 

 

  1. If using fresh tomatoes begin here (if using canned begin at step 5): heat oven to 425 degrees F
  2. Core and halve tomatoes (if using fresh)
  3. Toss with olive oil, salt and pepper
  4. Roast on a baking sheet for 25 minutes or until skins are slightly blackened; cool and slip off skins
  5. Meanwhile, heat a soup pot over medium heat. Add butter & fry bacon until browned but not too crispy. 
  6. Add onion and sweat for a couple of minutes until soft, but not browned. Follow with celery and carrot
  7. Add garlic and cook 30 seconds
  8. Add tomatoes (canned or roasted). Allow to cook until reduced and thickened. 
  9. Add herbs and spices, followed by wine or brandy. Boil for a few minutes. 
  10. Add water, as needed; simmer for 15 minutes
  11. Stir occasionally, breaking up tomatoes
  12. Finish by stirring in 35% cream and salt and pepper to taste

 

 

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soup tomato