Berber Shakshuka

According to some food historians, Shakshuka originated in Yemen, while others insist it came from the Ottoman Empire, for others it came from northeast African cultures. All we know it’s loved by everyone! Shakshuka is a very personal dish. Varies from region to region and every household has its own family recipe. It’s easy to make, it’s affordable & filling. The base can be prepared in advance. This is a perfect dish for weekend breakfast/ brunch, but for us, this is an ideal dish for any time of a day!

Ingredients:
1 red onion
1 red pepper sliced into sticks, 0.5 cm thick
900 gr tin chopped tomatoes
3/4 tsp of Berber spice
30ml of olive
Salt & black peppercorn to taste
fresh chopped coriander to finish
5 free-range egg

Labney:
150 gr Greek yoghurt
20 ml extra virgin olive oil
1/2 lemon zest and juice
salt & black peppercorn

Methode:
For the labney, this requires to be done the day before. Mix all ingredient and hang them in a cloth overnight in the fridge.
On a medium heat, sautee the red onions with the olive oil. Cook for 4-6 min, then add red pepper for another 3 to 4 minutes and then add 3/4 teaspoon of the Berber . Turn down the heat a notch and cook for 2-3 min, make sure to not burn the mixture.
Add chopped tomatoes and Simmer for 10 min. Now we can season the shakshuka to our liking, add more spice if you wish.

If this is done in advance, you should heat up the shakshuka before this next step.

Using a spoon make a little dip in shakshuka, break the egg and gently place it in the dip, the trick is once the egg is in the dip place the spoon on the side of the egg white like you want to scoop it and swirl around the egg to keep it together. Put a lid on and bake for 7/9 minutes depending on how big is your pan, nothing wrong with having a wee pick to check if the eggs are done.

Take into consideration that the egg will still carry on cooking in the pan once out of the oven.

Drizzle with a little extra virgin olive oil, a spoon of labney and chopped fresh coriander! Tada!

Best served with toasted bread or focaccia