Week 12! We’re halfway through! And to celebrate, here’s a 12/10 recipe that uses tomatoes all kinds of ways and captures all the ways they can add flavour to a dish. Also? Easy peasy. Could be a breakfast, lunch, or dinner!
Shakshouka
Ingredients
- 10-12 mountain magic tomatoes or equivalent halved
- 2 tsp olive oil plus a drizzle
- 1 red or white onion finely chopped
- 1 big red pepper diced
- red pepper flakes and cayenne to taste
- 3-4 leaves kale finely hopped
- 1-2 slices stale bread or toast of your choice torn into bite-sized pieces
- 3 eggs
- 1/2 cup feta crumbled
Instructions
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Heat the oven to 250F. Arrange the tomatoes cut-side up in a roasting tin, drizzle with some olive oil and season. Roast for about an hour. We did this alongside a massive roasting batch of halved cherry tomatoes for freezer storage. Those kept roasting for a bit longer, but these came out just as they were getting soft and the skins were looking nice and wrinkly. Set aside in a covered bowl to cool.
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Cook the onions in a medium ovenproof frying pan or cast iron with the 2 tsp olive oil over a medium heat until they start to caramelise, about 8 mins.
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Once the onions have softened, add the peppers and season with salt, pepper, red pepper flakes and cayenne. Peel the skins from the roasted tomatoes, then add these to the pan of onions and peppers along with all the resting juices.
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Crush the tomatoes roughly with a wooden spoon and cook for 5 mins over a medium-high heat. Add the wild garlic or spinach and wilt for a minute, then remove from the heat. Tuck the bread pieces in amongst the mixture, then create three gaps for the eggs using the spoon. Crack the eggs into the gaps, crumble over the feta and grate over the halloumi. Drizzle with some extra olive oil and sprinkle with a pinch of red pepper flakes. I threw some fresh cherry tomatoes in there too for an extra pop of tomatoey goodness.
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Turn the oven up to 375 and bake the shakshuka for 12-15 mins. The eggs should be cooked but runny in the middle, and the feta, halloumi and bread should be crisp and golden. I definitely overbaked the shakshouka pictured and it ended up a bit dry, but it was still DELICIOUS.
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I added some fresh basil on top, and could probably have added cilantro and/or green onion as well! It's a very flexible flavour palette.