Trust me, this Israeli good!

Ok, so by now we are all painfully aware that I have an egg-diction, I can (and do) eat eggs at every possible meal! Poached, fried, scrambled I really don't care just as long as they are on my plate. However it can get a bit repetitive serving them with my ultimate fav combo of smashed avo and smoked salmon; Enter Shakshuka!! 

So I'm not overly sure of the origin of this eggcellent dish (sorry not sorry) 'cause I always thought it was Israeli, but apparently its claimed by parts of Africa, as well as the rest of the Middle East. Either way it doesn't matter who created it, the point is that it exists and it needs to exist on your plate... RIGHT NOW!!!!

If you haven't been introduced to the wondrous world of Shakshuka lemme give you the low-down; its typically made in a cast iron skillet (one of my best food-related purchases!!), and consists of a tomato based sauce, spiced with middle eastern flavours and finished with eggs cracked into the sauce and baked until cooked but still runny.

Personally, I don't think anything could sound better than that! Am I right????The cool thing about Shakshuka (yes I do think of weird food facts as cool) is that everyone makes it a bit differently, from the spices they use to the accompaniments they serve with it, the options are endless!

Much to my sisters dismay I'm not a complete Shakshuka purist, but this recipe is still fully in touch with its Middle Eastern roots. Though not shown here, I do love a bit of smashed avo alongside my Shakshuka (but don't tell my sister 'cause I might not live to write another blog post!)
So here it is, my take on Shakshuka...You won't regret making this one, I promise!!

Makes enough for 1 super hungry person or just add two more eggs and some extra bread for a friend! Though the skillet is not mandatory I highly suggest investing in one, they're super versatile and a great investment!

Okk lets get on with the show...

Ingredients: 
2 eggs
1 tin of chopped tomatoes
1 small red onion, diced
1 clove garlic, diced
1 teaspoon of sugar
2 teaspoons of paprika
2 teaspoons of sumac
1 teaspoon of ras el hanout
1 teaspoon of cinnamon
1 teaspoon of ground ginger
1/2 teaspoon chilli flakes (if you want a little more heat I suggest adding some harissa)
Salt and Pepper
25g feta, crumbled
Handful of parsley, roughly chopped
For the accompaniments:
2 slices of toast (I used M&S gluten free) brushed with za'atar mixed with butter
Smoked hummus, drizzled with extra virgin olive oil, paprika and dukkah (an Israeli seed mix)
Feel free to swap for normal hummus I'm just slightly obsessed with moorish smoked hummus and try to have it with everything!!

Method: 
Heat a tablespoon of oil in a cast iron skillet. Once hot, add the red onions until soft and then add the garlic until golden brown. Turn the heat down and add the tinned tomatoes, squishing the chunks with a spatula or wooden spoon. Next add the sugar and the rest of the spices. Mix and allow to simmer for 30minutes so that it thickens. Pre heat the oven to 180C. Once the sauce has simmered make two 'wells' for your eggs to 'sit' in. Crack the eggs into their respective wells. Transfer the skillet to the oven and bake for 10-15 minutes until the whites are set but the yolk is still runny (#yolkporn). Whilst the eggs are baking put some bread in the toaster and get the rest of your sides ready 'cause once its done you're gonna want to tuck in straight away!!
Top the shakshuka with some feta and parsley...serve and Enjoy!!

Much Love

x

As always make sure you're following me on Insta and Facebook for more recipes in between blog posts and stories. Feel free to share, comment and tell all your friends about Just a Hangry Girl!! 

P.S apologies for all the eggstremely bad puns.. ok I'll stop now