Shakshuka with Dragon Mature Cheddar by Kacie Morgan
Step by Step
RECIPE INGREDIENTS
- 2 tbsp extra virgin olive oil
- 1 medium leek approx. 100g, washed, trimmed, and sliced to 1cm thick (white and light green parts only)
- 1 courgette approx. 200g, sliced into 1cm-thick rounds and quartered
- 1 garlic clove peeled and finely chopped
- 1 tbsp harissa
- 1 tsp ground cumin
- 1/4 tsp salt
- 800 g canned chopped tomatoes or approx. 5 large fresh tomatoes, finely chopped
- 4 eggs
- 120 g Cheddar cheese grated
- Fresh parsley chopped (optional garnish)
- 1 small baguette to serve
RECIPE DIRECTIONS
- Heat the olive oil in a large non-stick frying pan or skillet over medium heat.
- Add the sliced leeks, courgettes, garlic, harissa, cumin, and salt. Fry for around 7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
- Stir in the chopped tomatoes, ensuring the mixture is evenly combined. Simmer for 8 minutes, stirring occasionally, until the sauce thickens slightly.
- Use a spoon to create four small wells in the tomato mixture. Carefully crack an egg into each well, keeping the yolks intact.
- Reduce the heat slightly, cover the pan with a lid (or loosely with foil if a lid isn’t available), and cook for around 5 minutes, or until the egg whites are set but the yolks remain runny.
- Scatter the grated cheddar evenly over the sauce, allowing it to melt slightly. Garnish with fresh parsley if desired.
- Serve immediately with hunks of crusty baguette for dunking.